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Indian Roasted Red Pepper Soup

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“A cold weather soup with plenty of spice but no burn.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
8-13 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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