Wednesday, September 8, 2010

Red Pepper Soup with Toasted Cumin Seeds

Red Pepper Soup with Toasted Cumin Seeds
Adapted from

2 T olive oil
1 small onion, chopped (preferably red)
2 T grated garlic
1 T garam masala
1 t asafoetida
1 t mustard seeds
1 t cumin
1 t smoked paprika
3 Carmen Peppers
1 Red Bell Pepper
1 cup broth (vegetable or chicken)
Salt and Pepper to taste
1 T cumin seeds

Heat the oil in a Dutch oven or soup pan and add the onion and garlic. Cook until the onions are soft, about 4 minutes and then add the garam masala, asafoetida, mustard seeds, cumin, and smoked paprika and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the broth. Season the mixture with salt and pepper and then simmer until the peppers are soft, about 20 minutes.

With an immersion blender or in batches in a blender carefully puree until very smooth. Toast the cumin seeds until they begin to lightly smoke and smell good and fragrant. Serve soup garnish with toasted cumin seeds.

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