1 med. onion, sm. cubed (2 c.)
1 med. carrot, sm. cubed (1 c.)
1 med. rib celery, sm. cubed (1/2 c.)
1 tbsp. olive oil
3 red peppers, roasted, peeled and seeded
4 yellow peppers, roasted, peeled and seeded
1/2 tsp. coriander, ground
1/2 tsp. cumin, ground
4 c. chicken or vegetable stock
2 lg. baking potatoes, peeled and cubed sm.
Salt (optional) and pepper to taste

Boil potatoes in stock until soft. Cool and blend for 2 minutes at medium speed in a blender. Set aside. Saute onions, carrots and celery in olive oil until soft. Roast peppers over stove top until completely blackened. Peel and seed. Place yellow peppers, half of the potato-broth, half of the vegetable mixture and coriander in blender and blend until creamy.

Place red peppers, remaining potato-broth, remaining vegetable mixture and cumin in blender and blend until creamy.

To serve, simultaneously pour the two soups at different angles into the soup bowl to create a half and half design. Garnish with yogurt, if desired. 6 servings.