MomsMenu.com Recipe Finder Christmas Red Pepper Soup

6 large red bell peppers, 3 halved lengthwise and
roasted, the remainder stemmed, seeded, and
diced.
-or-
1 large jar roasted peppers to substitute the 3
roasted ones.
3 tablespoons extra virgin olive oil
2 medium onions, diced
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
6 cups Fresh Vegetable Broth or Chicken Broth, or
canned
1/2 cup fresh orange juice
3/4 to 1 cup guacamole
1/4 cup coarsely chopped Italian parsley

Cut the roasted bell peppers into 1-inch dice and set aside.* Heat the olive oil in a heavy soup pot over low heat. Add the onions and raw red pepper dice; cook, stirring, until the onions are wilted, about 15 minutes. Add the diced roasted peppers, cinnamon, and cayenne and stir well.
Add the broth and bring to a boil. Reduce the heat to medium low and simmer for 25 minutes, stirring occasionally. Stir in the orange juice and simmer 5 minutes longer. Cool the soup to room temperature. Puree until smooth in a food
processor or blender in batches. Return the soup to the pot. Just before serving, gently heat the soup through. Ladle into bowls and dollop each serving with 1 to 2 tablespoons of the guacamole and sprinkle with chopped parsley.
Serves 6 to 8

Contributors notes: *This is where I use the jar of roasted peppers. You may also garnish the soup with strips of tortillas that have been sauteed in olive oil.