Red Pepper Soup

Ingredients

• 2  carrots chopped
• 0.1 teaspoon cayenne pepper 
• 1  celery stalk chopped
• 64 oz cartons chicken broth 
• 12 servings garnish: croutons 
• 2 tablespoons thyme leaves dried
• 4 cloves garlic minced
• 0.5 cup rice long grain uncooked
• 1 tablespoon olive oil 
• 2  onions chopped
• 0.3 teaspoon pepper 
• 0.1 teaspoon pepper flakes red crushed
• 6  pasilla peppers red chopped
• 1.5 teaspoons salt 

Equipment

• food processor
• frying pan
• blender
• dutch oven

Directions

1. In a large Dutch oven, saut red peppers, carrots, onions, celery and garlic in olive oil until tender. Stir in broth, rice, thyme, salt, pepper and cayenne pepper; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until vegetables and rice are tender. Cool for 30 minutes.
2. Puree in small batches in a food processor or blender, return to pan and add red pepper flakes.
3. Heat through.
4. Garnish with croutons.