Paprika & Red Pepper Soup with Pistachio Puree

*2 Tbsp. canola oil *1 small onion, diced *2 large red bell peppers, halved lengthwise, stemmed, seeded and diced *1-2 fresh green thai or serrano chiles, stemmed and coarsely chopped *2 tsp. sweet Hungarian paprika *1 tsp. sea salt *1/2 ts. ground cardamon *1/2 cup unsalted, shelled pistachios *2 cups vegetable broth *1 cup nonfat buttermilk *2 Tbsp. whipping cream *1/4 cup finely chopped fresh cilantro or basil

1. Heat oil in a large saucepan or Dutch oven over medium high heat. Add onion, bell peppers and chile to taste. Cook, stirring until the vegetables release some of their juices and the onion is lightly brown around the edges, 3-5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, sirring, until the spices are very fragrant, one to two mintues. 2. Add pistachios and broth. Stir and bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20-25 minutes. Remove from the heat; let cook 5 minutes. 3. Transfer the soup to a blender and puree until smooth. (Use caution pureeing hot liquids.) Return the soup to the pan. 4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro or basil. Serves 4 -Eating Well Magazine Recipe