Roasted Pepper Potato Soup Recipe - cooking recipe

Ingredients

2 medium onions, chopped
2 tablespoons canola oil
1 (7 ounce) jar roasted sweet red peppers, undrained and chopped
1 (4 ounce) can green chilies, drained and chopped
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups potatoes, diced and peeled
3 cups vegetable broth
2 tablespoons fresh cilantro, minced
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Preparation

In a large saucepan, saute onions in oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice.
Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through.
Serve and Enjoy!