Indian Roasted Red Pepper Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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

Recipe

• 1 - preheat oven to 375°f.
• 2 - 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.
• 3 - saute onion in remaining oil until beginning to brown/ soften. add spices and cook for 2 minutes until fragrant.
• 4 - add chicken stock then add puree to onions and bring to boil. simmer once hot and add ginger.
• 5 - remove from heat and add cilantro.