Paprika & Red Pepper Soup with Pistachio Puree
Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chiles. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.
To make ahead: Cover and refrigerate for up to 2 days.
3 1/2 fat, 1 vegetable, 1/2 nonfat milk