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Mediterranean · Soup
Roasted Red Pepper and Potato Soup
Jarred roasted peppers and canned potatoes make this a fast, silky puree with a warm cumin backbone. A pinch of cayenne at the end wakes it up.
- YieldServes 4
- Hands-on20 min
- Total47 min
- Difficulty
Ingredients
- 1 tbspextra-virgin olive oil
- 1 cuponion, chopped
- ½ cupcarrot, chopped
- ¼ cupcelery, chopped
- 1 tspcumin seeds, whole
- 2 clovesgarlic, large, finely chopped
- 480 mllow-sodium vegetable broth
- 480 mlwater
- 1 cansliced potatoes, 15 oz (425 g) can, rinsed and drained
- 1 canroasted red bell peppers, 12 oz (340 g) jar, drained
- to tastesalt
- to tasteblack pepper, freshly ground
- to tastecayenne pepperoptional
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