Hot paprika red pepper shorba soup with lime

Ingredients

• 1
  
  tablespoon butter
  
• 1
  
  teaspoon hot paprika, or 1/2 tsp., to taste
  
• 
  
  pinch of ground white pepper
  
• 1/2
  
  teaspoon pink or kosher salt, to taste
  
• 1
  
  yellow onion, finely chopped
  
• 1/2
  
  pound fire roasted red peppers
  
• 1/2
  
  pound fresh heirloom tomatoes
  
• 2
  
  cups fresh vegetable broth, made from peppers, tomatoes, carrots, onions, and fresh herbs (thyme, marjoram, parsley, and basil is what I used)
  
• 1
  
  tablespoon fresh lime juice
  
• 1
  
  fresh lime, wedges or slices
  
• 
  
  creme fraiche, fage, or sour cream optional garnish
  

Directions

1. In a large stock pan melt the butter. Add the paprika, salt and pepper, stirring. Add the chopped onion. Cook until the onion turns translucent.
2. Reserving one roasted pepper to slice for garnish, add the remaining roasted peppers and tomatoes. Cook 10-15 minutes.
3. Add the broth and cook another 10 minutes. Let cool down a bit. Remove the skins of the tomatoes that have separated.
4. Puree the slightly cooled mix using an immersion blender or transfer to process. Then add the lime juice.
5. Reheat or cool to serve: Serve this warm or cool. Garnish with fresh lime and roasted red pepper slices. You can add creme fraiche, sour cream or fage as a garnish as well.