Indian Roasted Red Pepper Soup

"A cold weather soup with plenty of spice but no burn."
 
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Ready In:
1hr 15mins
Ingredients:
16
Yields:
8-13 cups
Serves:
4-6
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ingredients

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directions

  • - Preheat oven to 375°F.
  • - 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.

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RECIPE SUBMITTED BY

<p>Trying new things often, I aim to please my family and my taste buds. &nbsp;Trending on the healthy side, I like to share recipes I've found and modified to my liking. &nbsp;Indian, Chinese, American, Mexican, Italian, and whatever else which I've at least been introduced.</p> <p>A few favourites - Roasted Tomatillo Lentil Soup, Amazing Veggie Tacos, Baked Oyster Mushroom Calamari, Roasted Garlic Soup, among others.</p>
 
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