Indian Roasted Red Pepper Soup
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A cold weather soup with plenty of spice but no burn.
- Ready In:
- 1hr 15mins
- Serves:
- Yields:
- Units:
ingredients
- 6 tablespoons grapeseed oil or 6 tablespoons extra virgin olive oil
- 2 large red peppers, halved
- 14 roma or 14 plum tomatoes, halved and seeded
- 1⁄2 head garlic, husked
- 2 (19 ounce) cans chickpeas, drained
- 2 large onions, chopped
- 2 tablespoons garam masala
- 2 tablespoons cumin seeds
- 2 teaspoons coriander powder
- 2 teaspoons turmeric
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cardamom
- salt and pepper
- 6 cups vegetable stock or 6 cups chicken stock
- 2 teaspoons ginger, grated (about 1inch)
- 1⁄4 cup cilantro, finely chopped
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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