Indian Roasted Red Pepper Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 8-13 cups
UNITS: US

INGREDIENTS

Nutrition
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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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