Dinner Tonight: Red Pepper Soup With Toasted Cumin Seeds Recipe

1. 1

   Pour oil into into a large 12-inch skillet. Turn heat to medium. When shimmering, add red onion and garlic. Cook until onion is soft, about 4 minutes. Add garam masala, asafoetida (if using), mustard seeds, 1 teaspoon cumin seeds, and paprika. Stir with wooden spoon, and cook for 10 seconds, or until fragrant.

2. 2

   Toss in red peppers. Cook for 2 minutes, or until they begin to soften. Pour in broth and wine. Bring mixture to to a simmer, and then reduce heat to medium-low. Season with salt and pepper to taste. Let cook for 8 to 10 minutes, or until peppers are soft.

3. 3

   Turn off heat. Transfer half of contents of soup to a blender. Carefully puree and pour into large bowl. Puree the other half of soup. Quickly rinse out skillet, and then pour soup back in. Warm over medium-low heat. Then ladle soup into bowls.

4. 4

   Place remaining tablespoon of cumin seeds in cast iron skillet set over medium-high heat. Stir gently until they just begin to become fragrant and lightly smoke. Turn off heat and sprinkle toasted cumin seeds over soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.