Mexican Christmas Red Pepper Soup
Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best
Yield
8 servingsPrep
30 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet red bell peppers
halved lengthwise & roasted |
|
| 3 | large |
sweet red bell peppers
stemmed, seeded & diced |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | medium |
onions
halved lengthwise & cut into slivers |
|
| 1/2. | teaspoon |
cinnamon
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 6 | cups |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| ½ | cup |
orange juice
fresh |
|
| ¼ | cup |
vegetable oil
|
|
| 4 | each |
corn tortillas (6-inch)
cut into 2 x 1/2 inch strips |
*
|
| 1 | cup |
avocados
creamed-1 avocado 1 lime juice 1/2 cup sour cream salt |
*
|
| ¼ | cup |
parsley leaves
chopped coarsely |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet red bell peppers
halved lengthwise & roasted |
|
| 3 | large |
sweet red bell peppers
stemmed, seeded & diced |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 2 | medium |
onions
halved lengthwise & cut into slivers |
|
| 2.5 | ml |
cinnamon
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1.4 | l |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 118 | ml |
orange juice
fresh |
|
| 59 | ml |
vegetable oil
|
|
| 4 | each |
corn tortillas (6-inch)
cut into 2 x 1/2 inch strips |
*
|
| 237 | ml |
avocados
creamed-1 avocado 1 lime juice 1/2 cup sour cream salt |
*
|
| 59 | ml |
parsley leaves
chopped coarsely |
|
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.
