Indian Roasted Red Pepper Soup - cooking recipe

Ingredients

6 tablespoons grapeseed oil or 6 tablespoons extra virgin olive oil
2 large red peppers, halved
14 roma or 14 plum tomatoes, halved and seeded
1/2 head garlic, husked
2 (19 ounce) cans chickpeas, drained
2 large onions, chopped
2 tablespoons garam masala
2 tablespoons cumin seeds
2 teaspoons coriander powder
2 teaspoons turmeric
1 teaspoon chili powder
1/2 teaspoon ground cardamom
salt and pepper
6 cups vegetable stock or 6 cups chicken stock
2 teaspoons ginger, grated (about 1inch)
1/4 cup cilantro, finely chopped

Preparation

- Preheat oven to 375\u00b0F.
- Toss red peppers, tomatoes, and garlic in 2 tbsp olive oil and layer on baking tray. Bake 30 min flipping once until skins begin to blacken or wrinkle. Puree roasted vegetables and chickpeas in blender.
- Saute onion in remaining oil until beginning to brown/ soften. Add spices and cook for 2 minutes until fragrant.
- Add chicken stock then add puree to onions and bring to boil. Simmer once hot and add ginger.
- Remove from heat and add cilantro.