Red Pepper Soup with Toasted Cumin Seeds

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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.

Cook’s Note

*Can be found at specialty Asian and Indian markets.