Red Pepper Soup

A vibrant puréed soup of sweet red peppers, aromatic vegetables and rice with a gentle kick of cayenne.

Ingredients

6 средни/medium	sweet red peppers, chopped
2 средни/medium	carrots, chopped
2 средни/medium	onions, chopped
1 стрък/rib	celery rib, chopped
4 скилидки/cloves	garlic, minced
1 с.л./tbsp	olive oil
2 кутии (една 49½ унции, една 14½ унции) / cans (one 49½ oz, one 14½ oz)	chicken broth
1/2 чаша/cup	uncooked long grain rice
2 с.л. прясна / 2 ч.л. суха с.л./tbsp fresh or ч.л./tsp dried	thyme (fresh or dried)
1½ ч.л./tsp	salt
1/4 ч.л./tsp	pepper
1/8–1/4 ч.л./tsp	cayenne pepper
1/8–1/4 ч.л./tsp	crushed red pepper flakes

In a Dutch oven, sauté the red peppers, carrots, onions, celery and garlic in the oil until tender.
Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce the heat, cover and simmer for 20-25 minutes, or until the vegetables and rice are tender.
Cool for 30 minutes. Purée in small batches in a blender, then return to the pan. Add the red pepper flakes and heat through.