A Recipe from Great American Cookbooks 866-625-9241

	Sweet Red Pepper Soup

	2 large onions, chopped 2 tablespoons butter 2 medium carrots, peeled and sliced 6 cups chicken broth 2 ½ pounds sweet red peppers, chopped 1 cup skim milk Salt and pepper to taste 1/4 teaspoon thyme Sour cream or yogurt for garnish

Saute onions in butter over low heat until soft. Add carrots and chicken stock; bring to a boil. Reduce heat and simmer 2 minutes. Add chopped red pepper. Cook approximately 20 minutes, until peppers are soft. Remove from heat and add milk, salt, pepper, and thyme. When soup is cool, puree in batches in blender or food processor. To serve, reheat, but do not boil. Add a dollop of sour cream or yogurt, if desired. Serves 6.

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