Ingredients
2 medium onions, chopped2 tablespoons canola oil1 jar (7 ounces) roasted sweet red peppers, undrained and chopped1 can (4 ounces) chopped green chiles, drained2 teaspoons ground cumin1 teaspoon salt1 teaspoon ground coriander3 cups diced peeled potatoes3 cups vegetable broth2 tablespoons minced fresh cilantro1 tablespoon lemon juice1/2 cup reduced-fat cream cheese, cubed
Preparation
In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
