Red Pepper Soup with Toasted Cumin Seeds

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Family Favorites

Photo: Red Pepper Soup with Toasted Cumin Seeds

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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.
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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;

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 4 reviews

  • on October 06, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 27, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 29, 2012

    Flag

    My wife and I really enjoyed this. It it excellent with crusty bread.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How