Instructions: PREPS: Halve the onions, and slice into thin half moons.

1. Put all the seeds in a heavy-bottomed saucepan, and heat gently for about 1 minute or until lightly toasted and fragrant, stirring constantly.

2. Separate the head of garlic into cloves. Hit each clove lightly to loosen the skin, then remove and discard skin.

3. Put onions and garlic into saucepan with seeds. Pour in 1 cup stock, cover and bring to the boil, then reduce the heat and simmer briskly for 5 minutes. Uncover and continue to cook over moderate heat, stirring occasionally, for 5 to 10 minutes or until the onions are tender and the stock has almost cooked away.

4. Add potatoes, stir and cook for 2 to 3 minutes more.

5. Stir in the remaining ingredients except the garnish and simmer partially covered for 30 minutes or until the potatoes are very tender. skim off the foam occasionally as it cooks. Leave to cool slightly.

6. Puree the mixture and push puree through a sieve.

7. Make garnish: puree the grilled or roasted peppers and season with either honey or brown sugar and Tabasco sauce to taste.

8. To serve, reheat the soup and adjust the seasonings, then pour into warmed soup bowls and garnish with a swirl of the puree.

Yield: 8 cups

NOTES : Easy to make a large quantity and freeze individual portions.

REVIEW of creamy and spicy potato soup - lowfat sent yesterday. It was bland. I halved the recipe, including the spices and ended up adding more of the spices plus several shakes of "Texas gunpowder." I used red potatoes: the texture wasnt as smooth as I would have expected from red potatoes. Dont know. Old potatoes? Could be.

I recommend the soup: its not as spicy as it sounds. Could be smoother, though!

[PatH]

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