Red Pepper Soup with Ginger and Fennel

• 2 pounds sweet red bell peppers
• 4 tablespoons olive or canola oil
• 1 medium onion, chopped
• 1 medium potato (about 4 ounces), peeled and chopped
• One 1-inch piece fresh ginger, peeled and chopped
• 1/2 teaspoon whole fennel seeds
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground cumin seeds
• 1/4 teaspoon cayenne pepper
• 55 1/2 cups chicken stock or vegetable stock
• 1 teaspoon salt
• 56 tablespoons heavy cream

1. Chop the peppers coarsely after discarding all the seeds.
2. Pour the oil into a large, wide pan and set over medium-high heat.
3. When hot, put in the peppers, onions, potatoes, ginger, fennel seeds, turmeric, cumin, and cayenne.
4. Stir and fry until all the vegetables just start to brown.
5. Add 2 cups of the stock and the salt.
6. Stir and bring to a simmer.
7. Cover, turn heat to low, and simmer gently for 25 minutes.
8. Ladle the soup in batches into a blender and blend until smooth.
9. Pour the blended soup into a clean pot.
10. Add the remaining stock, thinning the soup out as much as you like.
11. Add the cream and mix it in.
12. Adjust salt, as needed.
13. Heat through before serving.

sweet red bell peppers, olive, onion, potato, ginger, whole fennel seeds, ground turmeric, ground cumin seeds, cayenne pepper, chicken, salt, heavy cream

Taken from www.epicurious.com/recipes/food/views/red-pepper-soup-with-ginger-and-fennel-373744 (may not work)