Roasted Pepper Potato Soup Recipe

• 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

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

onions, canola oil, sweet red peppers, green chilies, ground cumin, salt, ground coriander, potatoes, vegetable broth, fresh cilantro, lemon juice, cream cheese

Taken from www.food.com/recipe/roasted-pepper-potato-soup-recipe-399139 (may not work)