Roasted Red Pepper Soup

Yield: 8 servings

Ingredients

• 2 tbsp oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp coriander
• 2 jars (12 oz. each) roasted red peppers, drained and chopped
• 1 can (15 oz.) chickpeas, drained
• 32 oz. chicken broth
• 2 tbsp sherry vinegar
• Sliced almonds
• Sliced green onions

Directions

1. Heat the oil in a large dutch oven.  Add the onion, garlic, salt, and pepper.  Cook for 5 minutes.
2. Add in the coriander and cook for 1 more minute.
3. Add the red peppers, chickpeas, and broth.  Cover and bring to a boil for 5 minutes.
4. Remove from the heat and add in the vinegar.
5. Use and immersion blender to puree until smooth.
6. Serve hot, topped with almonds and green onions.

Adapted from Good House Keeping