Red Pepper and Tomato Soup

Directions

1. 1
   Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, add the onion, chopped peppers, chilies and garlic. Stir to coat with the oil. Reduce the heat to low and cover. Cook, stirring occasionally, for 20 minutes or until the onion and pepper begins to soften and change color. Now pour in the vegetable stock or water and stir in the tomatoes, ginger, lemon juice, herbs and bay leaves, cumin, coriander and cayenne. Increase the heat to medium-high and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for about 30 to 40 minutes.
2. 2
   Remove the soup from the heat and season with salt and black pepper. Pure the soup with an immersion blender or in batches in a countertop blender.
3. 3
   Serve hot or cold. If serving hot, garnish with a few pieces of sliced pepper and a dollop of yogurt or sour cream.