Dinner Tonight: Red Pepper Soup With Toasted Cumin Seeds Recipe

• 2 tablespoons canola oil
• 1 small red onion, chopped
• 2 large garlic cloves, minced
• 1 tablespoon garam masala
• 1 teaspoon asafoetida (optional)
• 1 teaspoon mustard seeds
• 1 teaspoon plus 1 tablespoon cumin seeds, divided
• 1 teaspoon Spanish smoked paprika
• 3 red bell peppers, stemmed, seeded, and sliced
• 1/2 cup vegetable broth
• 1/2 cup white wine
• salt and pepper

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. 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. 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. 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.

canola oil, red onion, garlic, garam masala, asafoetida, mustard seeds, cumin seeds, spanish smoked paprika, red bell peppers, vegetable broth, white wine, salt

Taken from www.seriouseats.com/recipes/2010/11/red-pepper-soup-with-toasted-cumin-seeds-recipe.html (may not work)