4
1/2 cup (loosely packed) cilantro sprigs
1/4 cup reduced-fat sour cream
1 tablespoon milk
5 large red bell peppers, cut lengthwise into flat panels
1 1/2 tsp olive oil
2 large onions, diced
3 garlic cloves, diced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 1/2 cups water
1 can (400-500 mL) black beans, rinsed and drained
Preheat broiler. In food processor or blender, puree cilantro, sour cream and milk. Transfer to a bowl and chill until serving time. Place bell pepper pieces, skin-side up, in a single layer on a jelly-roll pan and broil 4″ to 5″ from heat for 10 minutes, until peppers are tender and lightly charred. Remove from heat and let cool. In the soup pot, heat oil over medium-high heat. Stir in onions, garlic, salt, black pepper and cayenne, and sauté until onions are softened slightly, about 2 minutes. Add bell peppers, beans and water to pan; cover and bring to a boil. Reduce heat to medium-low and simmer until peppers and onions are very tender, about 10 minutes.
In food processor or blender, puree soup. Return puree to saucepan and cook over medium heat until warmed through. Ladle soup into bowls and top each serving with some of cilantro cream.
Recipe slightly modified from here.