Roasted Red Pepper Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Ingredients
  • 1 tbsp Olive Oil
  • 2 Red Bell Peppers
  • ½ Cup Red Onions
  • 1 tsp Minced Garlic
  • ½ tsp Paprika
  • ½ tsp Roasted Cumin Powder
  • Salt to taste
  • Vinegar or Lemon Juice to taste
  • Chopped cilantro to garnish
Instructions
  1. Roast the Peppers: Cut off slices of the bell pepper flesh and discard the stem and seeds. Place the slices on a baking tray and broil in the oven until the skins turn completely black. This can take 5-20 minutes depending on your oven. In my oven, it takes me about 15 minutes. Let the peppers cool and then peel off all the skin from the peppers.
  2. In a pan, heat about 1 tbsp of oil and add the chopped onions and minced garlic and cook on medium heat for 3-4 minutes. Sprinkle a little salt on the onions to speed up the cooking.
  3. Add the roasted bell pepper flesh to the pan and add the paprika, roasted cumin powder and about ¼ tsp salt. Stir and cook for 2 few minutes. NOTE: You can adjust the salt later after you puree the peppers.
  4. Pour enough water into the pan to cover its contents and cook covered for 5 minutes on medium-low and turn off the hat.
  5. When the peppers cool enough add them to a blender and make a fine puree. Depending on your blender you may need to blend for a few minutes.
  6. Pour in a few drops of vinegar or lemon juice, adding it gradually and checking the taste. Serve garnished with chopped cilantro.
Recipe by Pure Curry at https://www.purecurry.com/roasted-red-pepper-soup/