Roasted Red Pepper Soup with Cilantro Cream

CILANTRO CREAM

1/4 cup nonfat yogurt

1 1/2 tablespoons minced cilantro

1/2 teaspoon freshly squeezed lime juice

1/4 teaspoon sugar

Pinch of freshly ground white pepper

SOUP

1/4 cup chopped red onions

1/4 cup coarsely chopped fennel bulb

2 tablespoons chopped garlic

11 red bell peppers, roasted, peeled, seeded, and coarsely chopped

3 cups Low-Sodium Chicken Stock 1/4 cup loosely packed chopped fresh basil

1/4 teaspoon freshly cracked black pepper

4 sprigs cilantro, for garnish

Directions:
Place all the ingredients for the cilantro cream in a food processor and purée until smooth. Refrigerate until needed.

To prepare the soup, heat a saucepan coated with nonstick cooking spray. Add the onions, fennel, and garlic, and sauté over medium-high heat for 2 minutes; do not let it burn. Add the bell peppers and stock, and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes. Stir in the basil and black pepper. Transfer the mixture to a blender or food processor and purée until smooth. If the soup is too thick, add a little more stock.

To serve, ladle the soup into serving bowls and drizzle with the cilantro cream. Garnish with the cilantro sprigs.