Mexican Christmas Red Pepper Soup

Directions

1) Cut roasted peppers into 1-inch pieces & set aside.

2) Heat olive oil in a heavy soup pot over low heat. Add onions & raw diced peppers, cook, stirring, until onions are wilted (15 minutes)

3) Add diced roasted peppers, cinnamon & cayenne & stir well. Add broth & bring to boil, stirring.

4) Stir in orange juice & simmer for 5 minutes.

5) Cool the soup. Purée until smooth with hand blender.

6) Heat the vegetable oil in large skillet over medium heat. Fry tortilla strips in batches for 1 minute. each batch, shaking pan for even heat. Drain on paper towels.

7) Just before serving, heat soup on low. Ladle into bowls & dollop ea. serving with 1 to 2 tablespoons of avocado cream. Scatter a few tortilla strips over each bowl of soup & sprinkle with chopped parsley.