Creamy Red Pepper Soup

Creamy Red Pepper Soup from The Whole Foods Allergy Cookbook:

Here’s the ingredient list…
2 large Jerusalem artichokes OR potatoes (chopped into 1in. cubes)
4 red bell peppers (chopped)
1 Serrano pepper (chopped)
1 large onion (minced)
1/2 cup tomatoes (chopped)
6 c. chicken broth
1 c. milk
4 tbsp. olive oil
2 tbsp. oat flour
1/4 tsp. cumin
1/4 tsp. chipotle
1/2 tsp. paprika
1 tbsp. agave syrup or honey
2 tbsp. dry sherry
salt and pepper

~Garnish~

avocado
parsley or cilantro
organic shredded cheese
blue corn chips

You will need two large pots. In one, cook the potatoes in 2 cups of chicken broth, loosely covered over medium heat. Meanwhile, cut up the peppers and onion. Set aside. When potatoes are cooked (you’ll want them fully cooked –otherwise you’ll wind up with a gluey consistency in your soup),  put them and their broth in a food processor and puree.  

In another large pot, cook minced onions in 2 tbsp. olive oil over medium heat, until soft but not browned. Add peppers, tomatoes and remaining 4 cups of broth. Cook until peppers become soft. When peppers are soft, turn off heat, puree in batches and add what has been liquefied to the pot with pureed potatoes.

When pepper pot is empty, add to it 2 remaining tbsp. of olive oil, turn heat to medium-high and stir in flour. Cook and stir for 2 minutes and then add in milk. Cook, stirring until sauce thickens into a roux. Once it has thickened, add back in the puree mixture. Turn heat to medium-low, stir in rest of ingredients. Cook at a simmer for about 20 minutes, stirring occasionally.

Garnish and serve.