Red Pepper Soup With Toasted Cumin Seeds

Another Indian recipe from my MIL I would like to try.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  grapeseed oil
• 1  teaspoon asafoetida powder or 1  teaspoon garlic powder
• 1  teaspoon mustard seeds
• 1  teaspoon cumin seed
• 1  red onion, thinly sliced
• 2  tablespoons garlic, grated
• 1  tablespoon garam masala
• 1  teaspoon paprika (Spanish variety)
• 1  lb red bell pepper, sliced
• 1⁄2 cup  vegetable stock
• 1⁄2 cup chicken broth
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Combine the oil, asafetida, mustard seeds, and cumin seeds in a.
2. nonstick skillet over medium-high heat and cook for 10 seconds.
3. Stir in the onion and garlic, and cook for 3 minutes.
4. Add the garam masala and paprika and cook for 1 minute.
5. Mix in the red peppers and cook for 2 minutes.
6. Add stock and broth and cook over medium-low heat for 5 minutes.
7. Remove from the heat and place the mixture in a blender.
8. Process until completely smooth.
9. Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese.