ROASTED RED PEPPER SOUP

Steps:

• Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, garlic and cumin and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and mirin. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.