Red Pepper Soup with Toasted Cumin Seeds
Red Pepper Soup with Toasted Cumin Seeds
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 146
- Calories
- 146
- Total Fat
- 8 grams
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Saturated Fat
- 1 grams
- Sodium
- 273 milligrams
- Sodium
- 273 milligrams
- Carbohydrates
- 13 grams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Protein
- 2 grams
- Sugar
- 5 grams
- Sugar
- 5 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 146
- Calories
- 146
- Total Fat
- 8 grams
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Saturated Fat
- 1 grams
- Sodium
- 273 milligrams
- Sodium
- 273 milligrams
- Carbohydrates
- 13 grams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 3 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Protein
- 2 grams
- Sugar
- 5 grams
- Sugar
- 5 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
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.
Cook’s Note
*Can be found at specialty Asian and Indian markets.
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