Soups: The Golden Door's Low-Fat , Low-Calorie Holiday Dinner of Roasted Red and Yellow Pepper Soup

By JoFClark

Ingredients

• 1 medium onion, cubed (2 cups)
• 1 medium carrot, cubed (1 cups)
• 1 medium rib celery, cubed (1/2 cup)
• 1 T olive oil
• 3 red pepper, roasted, peeled and seeded
• 4 yellow peppers, roasted, peeled and seeded
• 1/2 t coriander, ground
• 1/2 t cumin, ground
• 4 cups chicken or vegetable stock
• 2 large baking potatoes, peeled and cubed
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Boil potatoes in stock till soft. Cool and blend for 3 minutes at medium speed in a blender. Set aside.

Saute onions, carrot and celery in olive oil till soft.

Roast pepper over stove top till completely blackened. Peel and seed.

Place yellow pepper, half of the potato-broth, half of the vegetable mixture and coriander in blender and blend till creamy.

Place red peppers, remaining potato broth, remaining vegetable mixture and cumin in blender and blend till creamy.

To serve, simultaneously pour the two soups at different angles into the soup bowl to create a half and half design. Garnish with yogurt if desired.