Red Pepper Soup

• 3 tablespoons butter
• 4 garlic cloves, minced
• 1 onion, chopped
• 4 large red bell peppers, chopped
• salt, to taste
• 12 cup basil, packed and chopped
• 1 sprig rosemary, chopped
• 12 teaspoon chili powder
• 3 cups vegetable broth
• 2 cups water
• 1 yam, diced
• 1 medium potato, diced
• balsamic vinegar, to taste

1. Melt the butter over medium heat.
2. Saute the garlic for 30 seconds, then onion for 30 seconds, then add the red pepper.
3. Saute for 5-10 minutes or until soft.
4. Add salt.
5. I usually use 1 tsp for unsalted broth, 1/2 tbsp for salted broth.
6. Add rosemary, basil, and chili.
7. Stir for 30 seconds.
8. Add vegetable broth and water.
9. Add potato and yam.
10. Bring to boil and let simmer for 25 minutes, or until potato and yam are fully cooked.
11. Blend using an immersion or regular blender.
12. Adjust saltiness if needed, and add balsamic vinegar, to taste.
13. I usually add 1-2 tablespoons.

butter, garlic, onion, red bell peppers, salt, basil, rosemary, chili powder, vegetable broth, water, yam, potato, balsamic vinegar

Taken from www.food.com/recipe/red-pepper-soup-438962 (may not work)