Name: Indian Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8-13 cups, 4-6 serving(s)
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

Recipe by ChefDaddy0

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

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

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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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