Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt the butter in a (3 qt.) saucepan over medium heat. add the bell peppers and onion. cook, stirring occasionally, until the onion is soft but not browned. mix in the cumin and cayenne. add the chicken broth. bring to a boil. cover. reduce heat. simmer for 20 minutes. scoop out the vegetables. transfer the vegetables to a blender or food processor. add a little broth. process until smooth. return the puree to the broth in the pan. mix in the lemon juice. adjust seasoning. reheat to serving temperature. serve hot. cheers doreen doreen randal, wanganui. new zealand.

Target recipe: take the whole bell peppers and brush them with a bit of oil; grilled or bake (broil) them until the skin is chard. take them off, put them in a bag seal it and let them cool, once cooled take the skins off. sautee the onion and garlic with a bit of oil. set aside. put in a blender the peppers, tomato paste, heavy cream, sauteed garlic, and onion and the chicken stock and blend until you have the desired consistency. place this mixture in a pot add the cornstarch and let boil until it thickens. add salt and pepper to taste. to decorate saute the corn and paprika with a bit of butter and at the end add the cilantro. serve a bowl of soup with a table spoon of the corn mixture on top.