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I had a jar of Fire Roasted Piquillo Peppers from northern Spain and this recipe was perfect for them. I also used a chipotle pepper instead of the fresh chili. I did not add the coriander or oregano because I felt it was already strongly spiced with the flavor of the chipotle and paprika. The cream helps mellow the soup and the lime gives it a slight freshness. Thanks for posting, Very Good!

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Beachamorgan January 25, 2009
Spicy Roasted Red Pepper and Eggplant Soup