Southwestern Red Pepper Soup

I've been on a soup creating kick, so here's another recipe. This one is my favorite so far.

• Ready In: 1 hr
• Serves: 15
• Yields: 3 quarts

Ingredients

• 3  tablespoons roasted cumin
• 4  dried red chili peppers
• 2  star anise
• 4  teaspoons paprika
• 4  tablespoons butter
• 1 1⁄2 tablespoons cumin seeds
• 6  garlic cloves, crushed
• 1  red onion, diced
• 2  celery ribs, chopped
• 2  red peppers, chopped
• 2  cups mushrooms, chopped
• 1  tablespoon salt
• 4  cups vegetable broth
• 2  cups water
• 2  yams, diced
• 1 (15 ounce) can black beans, drained and washed
•  hot sauce

Directions

1. Mix the 3 tbsp roasted cumin, red chili peppers, star anise and paprika. Using a coffee or spice grinder, grind the spices and set aside.
2. Heat butter over medium heat. Add the 1.5 tbsp cumin seeds and stir for about 30 seconds.
3. Add the garlic, stir for 30 seconds, then add the onion and celery, and stir for about 2 minutes.
4. Add the red peppers, mushrooms and salt. Stir and let sit for 7-10 minutes, or until vegetables are soft.
5. Add the spice mixture and stir well.
6. Add the vegetable broth and water, followed by the yams and black beans. Bring to a boil then reduce to a simmer. Let sit for 20-30 minutes, or until you can break the yams easily with a spoon.
7. Using an immersion blender, blend until the soup is creamy. Taste and reseason if necessary, and add about 2 tbsp of hot sauce. Cholula is particularly good for this soup. Stir or blend, and soup is ready to serve.