Ingredients

2 Tablespoons olive oil
1 onion, chopped
1 potato, peeled an chopped
1 teaspoon ground cumin
7 red peppers, roasted, peeled, seeded and chopped
3 1/2 cups water
2 cups chicken broth
1 tomato, peeled and seeded
Salt and pepper
Lime wedges for garnish

Directions

Heat the olive oil in a large stockpot. Add the onion, potato and cumin. Saute for 7 minutes or until the onion is soft. Add the red peppers, water and broth. Simmer, covered, for 20 minutes or until the vegetables are tender. Remove from the heat. Stir in the tomato. Let stand until cool.

Puree in batches in a blender. Return to the stockpot. Cook until heated through. Season to taste with salt and pepper. Ladle into soup bowls and garnish with lime wedges.