Roasted Yellow Pepper Soup

Preheat oven to 400°F. Wash the yellow peppers and place them on a baking sheet, then roast for 20-25 minutes until the skins are blistered and charred, turning halfway through cooking.

Remove the roasted peppers from the oven and place them in a covered bowl or sealed plastic bag for 10 minutes to steam and loosen the skins.

Once cooled slightly, peel away the charred skin from each pepper, then remove and discard the stem and seeds. Roughly chop the roasted pepper flesh.

Heat the vegetable oil in a large pot over medium heat, then add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Add the chopped garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.

Stir in the roasted yellow peppers, chopped potato, ground cumin, and freshly ground pepper, then cook for 2 minutes to blend the flavors.

Pour in the vegetable or chicken broth and bring the mixture to a boil over medium-high heat.

Reduce heat to low and simmer for 15-20 minutes until the potato is completely tender and easily breaks apart with a fork.

Using an immersion blender, blend the soup until smooth, or carefully transfer in batches to a blender and puree until the desired consistency is reached.

Taste the soup and adjust seasoning with additional salt and pepper as needed, then ladle into bowls and serve hot.