Roasted Red Pepper Soup
Ingredients
- 2 tbsp. olive oil
- 1 large onion, chopped
- 4 cloves garlic, smashed
- Kosher salt
- Pepper
- 1 tsp. ground coriander
- 2 12-ounce jars roasted red peppers, drained and coarsely chopped
- 1 15-ounce can chickpeas, rinsed
- 1 32-ounce container low-sodium chicken or vegetable broth
- 2 tbsp. sherry vinegar
- Toasted sliced almonds, sliced scallions and chopped cilantro, for serving
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