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Ingredients
US|METRIC
4 SERVINGS
- 7 red bell peppers (medium to large, around 3 ½ pounds, halved, seeded, membranes removed)
- 6 cloves garlic (in peel)
- 2 Tbsp. olive oil
- 1 large yellow onion (chopped)
- 3 Tbsp. tomato paste
- 2 1/2 tsp. ground cumin
- 1 1/2 tsp. smoked paprika
- 1 1/2 tsp. salt
- 1/4 tsp. cayenne pepper (optional, skip if you’re sensitive to spice)
- 4 cups vegetable stock (with peppers)
- 1/2 cup water (optional)
- 1 Tbsp. arrowroot starch (or cornstarch, optional but recommended for super creamy soup)
- 3 corn tortillas (sliced into thin, 2-inch long strips)
- 1 avocado (pitted and diced)
- 1 handful cilantro leaves (chopped)
- feta (crumbled, optional)
- freshly ground black pepper
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