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: melt butter in a large saucepan and saute chopped onions over low heat until soft. add sliced carrots, 6 cups chicken stock and bring to a boil. reduce heat and simmer 20 minute. add rough chopped red bell peppers and cook 20 min or till soft. remove from heat, add skim milk, salt and pepper to taste and thyme. remove from heat. when soup is cooled, place in blender and puree in batches. to serve, reheat. be sure not to boil. place a dollop of sour cream on each bowl of soup. enjoy.