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Indian Roasted Red Pepper Soup

A cold weather soup with plenty of spice but no burn.

Ready In:
1hr 15mins
Serves:
Yields:
Units:

ingredients

directions

  • - Preheat oven to 375°F.
  • - Toss red peppers, tomatoes, and garlic in 2 tbsp olive oil and layer on baking tray. Bake 30 min flipping once until skins begin to blacken or wrinkle. Puree roasted vegetables and chickpeas in blender.
  • - Saute onion in remaining oil until beginning to brown/ soften. Add spices and cook for 2 minutes until fragrant.
  • - Add chicken stock then add puree to onions and bring to boil. Simmer once hot and add ginger.
  • - Remove from heat and add cilantro.
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"A cold weather soup with plenty of spice but no burn."
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  1. ChefDaddy0
    A cold weather soup with plenty of spice but no burn.
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