Hot Pepper Soup

• 3 Tbsp. sunflower oil
• 6 sweet red peppers
• 2 cooking onions, chopped
• 1 celery stalk, chopped
• 1 carrot, sliced
• 8 c. vegetable stock
• 1/2 tsp. thyme (dried)
• 2 tsp. garlic, minced
• 1/2 c. Thai rice or regular converted rice
• pinch of salt and cayenne pepper
• 1 c. sour cream
• 2 Tbsp. mint leaves, chopped

1. Heat oil in a large pot. Slice 1 pepper into thin strips. Saute and set aside. Chop rest of peppers and saute with onion, celery and carrots. Add stock, thyme and garlic.
2. Bring to a boil. Add rice. Simmer for 20 minutes, then blend in a food processor. Add salt and pepper to taste.
3. Pour soup into bowls.
4. Top with sour cream, mint and red pepper strips. Serves 6 to 8.

sunflower oil, sweet red peppers, cooking onions, celery stalk, carrot, vegetable stock, thyme, garlic, rice, salt, sour cream, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726624 (may not work)