Indian Roasted Red Pepper Soup
A cold weather soup with plenty of spice but no burn.
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INGREDIENTS
Nutrition- 6tablespoons grapeseed oil or 6 tablespoons extra virgin olive oil
- 2large red peppers, halved
- 14
- 1⁄2
- 2
- 2
- 2tablespoons garam masala
- 2tablespoons cumin seeds
- 2teaspoons coriander powder
- 2teaspoons turmeric
- 1teaspoon chili powder
- 1⁄2teaspoon ground cardamom
- salt and pepper
- 6cups vegetable stock or 6 cups chicken stock
- 2
- 1⁄4
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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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