Red Pepper Soup with Toasted Cumin Seeds

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Family Favorites
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings


  • 2 tablespoons grapeseed oil
  • 1 small red onion, chopped
  • 2 tablespoons grated fresh garlic
  • 1 tablespoon garam masala
  • 1 teaspoon asafoetida*
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon Spanish paprika
  • 3 red peppers, seeds removed and peppers sliced
  • 1/2 cup organic vegetable broth
  • 1/2 cup white wine
  • Pinch salt and freshly ground black pepper
  • 1 tablespoon cumin seeds
  • *Can be found at specialty Asian and Indian markets.


Put the oil in a large skillet and add the red onion and garlic. Cook until the onions are soft, about 4 minutes and then add the garam masala, asafoetida, mustard seeds, cumin seeds, and Spanish paprika and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable broth and wine. Season the mixture with salt and pepper and then simmer until the peppers are soft, about 8 to 10 minutes.

Place the peppers and broth in a blender and carefully puree in batches until very smooth. Toast the cumin seeds in a cast iron pan until they begin to lightly smoke and smell good and fragrant. Pour the puree into a clean saucepan and reheat and serve in a bowl with the toasted cumin seeds.

Per serving: Calories 146; Total Fat 8 grams; Saturated Fat 1 gram; Protein 2 grams; Total Carbohydrate 13 grams; Sugar: 5 grams; Fiber 3 grams; Cholesterol 0 milligrams; Sodium 273 milligrams;



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Read all 5 reviews

  • on September 17, 2013


    The BEST Red Pepper Soup I have EVER tasted!!! Full of delicious flavor and health benefits as well. The asafetida is excellent for the digestive system and helps heal other ailments in the body.

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  • on October 06, 2012


    This is an excellent soup, maybe the best soup I have ever made. The flavor is amazing and you can easily substitute different spices for the recommended ones. I did cut the garam masala to 1 or 1 1/2 tsp as a Tbsp was too much for me. I did not use asafoetida. I sometimes use kalamata olives with some of the juice instead of wine and it has a great flavor. I use 1 cup of stock and 1/4 c kalamata olive juice, plus about 1/4 c chopped olives and don't add salt. Its a very versatile and delicious soup and its good hot or cold!

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  • on June 27, 2012


    I made this recipe exactly as written except decreased only the asfetida, heres why. I love & cook authentic Indian food often, most of what I know I've learned from Madhur Jaffreys books. I think the spice measurements in this were 'off' the soup was very bitter. The 1 teaspoon amount of Asfetida seemed way too much in my opinion. Most other recipes I've made contianing asfetida only require a 'pinch' of the stuff, I've heard it said many times that asfetida should be used in 'extreem moderation' or it could ruin a dish. Even though I only used 1/4 Teaspoon of the reccomened 1 full teaspoon in this Red Pepper Soup recipe, it still seemed like too much asfetida & the soup came out bitter, my husband agreed. I am going to try to doctor up the left overs so not to waste it. I may add some half and half to tone down the asfetida & cut the bitterness. Bal, Sorry to have to say it but this ones not a keeper for us.

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