Roasted Red Pepper Tortilla Soup

Ingredients (17)

• 7 medium to large red bell peppers (around 3 1/2 pounds), halved, seeded, membranes removed
• 6 cloves garlic, in peel
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 tablespoons tomato paste
• 2 1/2 teaspoons ground cumin
• 1 1/2 teaspoon smoked paprika
• 1 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, skip if you're sensitive to spice)
• 4 cups (32 ounces) vegetable stock with peppers
• 1/2 cup water (optional)
• 1 tablespoon arrowroot starch or cornstarch (optional but recommended for super creamy soup)
• 3 corn tortillas, sliced into thin, 2-inch long strips
• 1 avocado, pitted and diced
• Handful cilantro leaves, chopped
• Feta, crumbled (optional)
• Freshly ground black pepper