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
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
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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;

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