Roasted Red Pepper Soup

Preparation

Dice or slice the onions, you’re going to puree them so you don’t need to worry about them looking pretty.
1/2 Cup Red Onions
Cut off slices of the bell pepper flesh and discard the stem and seeds.
2 whole Red Bell Peppers

Roast the Bell Peppers

Place the slices on a baking tray and broil in the oven.
Broil until the skins turn completely black. This can take 5-20 minutes depending on your oven. In my oven, it takes me about 15 minutes.
Let the peppers cool and then peel off all the skin from the peppers.

Cook the Soup

In a pan, heat about 1 tbsp of oil and add the chopped onions and minced garlic and cook on medium heat for 3-4 minutes. Sprinkle a little salt on the onions to speed up the cooking.
1 tbsp Olive Oil, 1 tsp Garlic
Add the roasted bell pepper flesh to the pan and add the paprika, roasted cumin powder and about 1/4 tsp salt. Stir and cook for 2 few minutes. NOTE: You can adjust the salt later after you puree the peppers.
1/2 tsp Paprika, 1/2 tsp Roasted Cumin Powder, 1/4 tsp Salt to taste
Pour enough water into the pan to cover its contents and cook covered for 5 minutes on medium-low and turn off the hat.
When the peppers cool enough add them to a blender and make a fine puree. Depending on your blender you may need to blend for a few minutes.
Pour in a few drops of vinegar or lemon juice, adding it gradually and checking the taste.
1 tbsp Vinegar
Serve garnished with chopped cilantro.
Chopped cilantro to garnish