Red Pepper Soup with Balsamic Reduction

1 cup Balsamic Vinegar
¼ cup agave nectar
3 Tablespoons olive oil
1 medium red onion, diced (1 ½ cup)
½ medium sweet potato, peeled and diced (1 cup)
1 large shallot, diced (½ cup)
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
1 clove garlic, minced
6 cups low sodium vegetable broth
2 large red bell peppers, dice (3 cups)

1. To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.
2. To make Soup: Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5-7 minutes. Add cumin, red pepper flakes, and garlic. Saute 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.

Vegetarian Times, Jan/Feb 2012

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