3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
4 large red bell peppers, roasted, peeled, seeded
4 cups chicken or vegetable broth
1/2 cup fresh orange juice
1/4 teaspoon grated orange zest
Salt and freshly ground pepper to taste
2 tablespoons chopped cilantro

In a large saucepan, heat oil over medium-low heat. Add the garlic, onion, cumin and crushed red pepper. Cook, stirring occasionally, until the onion
softens, about 10 minutes. Add the roasted peppers and any accumulated juices along with the broth. Bring to a boil over high heat. Reduce heat to low. Simmer 20 minutes. Add the orange juice and zest.
Working in batches, puree soup in a blender or food processor. Return to the pan, season to taste with salt and pepper, and garnish with cilantro.

Robin Davis