1 Tbsp olive oil
1 onion, chopped
2 cloves garlic
2 tsp ground coriander
1 carrot, chopped
1 rib of celery, chopped
1 potato, chopped
3 roasted red pepper, chopped
2 cups vegetable stock
1 cup water
salt and pepper to taste

Optional garnish - Cumin Cream (1/4 cup sour cream combined with 2 tsp cumin)

I find the easiest way to roast red peppers is to cut them in half, and remove the seeds. Then, place cut side down on a baking sheet with a little oil on it. Place under a preheated broiler until the skins blacken completely - about 15 minutes.  Place the peppers in a bowl and cover with a tea towel. Once the peppers are cool to the touch, simple rub with your fingers to remove the skin.

Over medium-high heat, saute onions in oil until golden. Add garlic and coriander until fragrant. Stir in carrot, celery, potato, roasted red pepper, vegetable stock, and water. Bring to a boil. Reduce to a simmer and cook for 20 minutes or until vegetables are tender. Remove from heat and puree using immersion blender. Season to taste with salt and pepper and garnish with a dollop of cumin cream, if using.