Source: dLife

Red Pepper soup with a rich red color and a hint of spice and citrus.

Servings

1 large onion , chopped
4 medium red bell peppers , seeded and chopped
1 tsp olive oil
1 medium garlic cloves , crushed
1 red hot chile peppers , sliced
3 tbsp unsalted tomato paste
3.25 cup low fat unsalted chicken broth
1 medium limes (Zested and juiced)
1 pinch salt and pepper

1 Gently cook the onion and peppers in a covered pan with oil, approximately 5 minutes or until softened. Shake pan occasionally so there is no sticking.
2 Stir in the garlic, chile, and tomato paste. Add half the stock and bring to boil. Cover and simmer gently for 10 minutes.
3 Cool slightly, then puree in a food processor/blender. Return to the pan and add the remaining stock, the lime rind and juice, salt and pepper.
4 Bring soup back to boil, serve immediately.
5 Place a few strips of lime rind into each bowl, if desired.

Toast some tiny croutons and sprinkle them into soup.