Southwest Roasted Red Pepper Bisque With Cilantro Cream

• 1/3 cup finely chopped fresh cilantro
• 1/4 cup low-fat sour cream
• 2 teaspoons 2% low-fat milk
• 1/2 teaspoon salt
• 1 1/2 pounds red bell peppers (3 large), roasted and peeled
• 2 teaspoons olive oil
• 2 cups chopped onion
• 1/2 cup chopped carrot
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Dash of ground red pepper
• 2 garlic cloves, minced
• 3/4 cup cooked long-grain rice
• 1/2 cup water
• 2 (10 1/2-ounce) cans low-salt chicken broth
• 1/2 cup 2% low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Combine first 4 ingredients in a small bowl; stir well, and set aside.
2. Chop bell peppers; set aside. Heat oil in a Dutch oven over medium heat. Add onion and carrot; saute 8 minutes or until vegetables are lightly browned. Stir in bell peppers, tomato paste, and next 4 ingredients (tomato paste through garlic); cook 5 minutes, stirring frequently. Stir in rice, water, and broth, scraping skillet to loosen browned bits. Bring to a boil; partially cover, reduce heat, and simmer for 15 minutes.
3. Place broth mixture in a food processor; process until smooth. Return puree to pan, and stir in 1/2 cup milk, 1/4 teaspoon salt, and black pepper. Cook over medium heat until thoroughly heated (do not boil). Ladle bisque into bowls; top with sour cream mixture.

fresh cilantro, lowfat sour cream, milk, salt, red bell peppers, olive oil, onion, carrot, tomato paste, ground cumin, chili powder, ground red pepper, garlic, rice, water, lowsalt, milk, salt, black pepper

Taken from www.myrecipes.com/recipe/southwest-roasted-red-pepper-bisque-with-cilantro-cream (may not work)