8 large red peppers, chopped in half and seeded
6 tbsp olive oil
2 large onions, chopped
120ml (4fl oz) dry sherry
1.2 litres (40fl oz) vegetable stock
150ml (5fl oz) orange juice grated rind of one orange
1 tbsp fresh chopped coriander
chopped coriander and orange rind to garnish
1 Preheat the oven to 200C/400F/gas mark 6.
2 Place the red peppers on a baking tray skin upwards and sprinkle with olive oil. Bake for 15-20 minutes or until the skins are blackened.
3 Remove from the oven and place in a plastic bag for 5 minutes. This will assist in the easy removal of the outer skins.
4 Remove the skin from the red peppers and chop into large pieces.
5 Heat the remaining olive oil in a pan and sauté the chopped onions. Add the roasted red peppers and sherry. Sweat for 15 minutes.
6 Add the stock, orange juice and rind, and cook for 30 minutes over a gentle heat.
7 Add the fresh coriander. Purée the soup. Add a little more orange juice or stock to obtain the desired consistency.
8 Garnish with chopped fresh coriander and orange rind.