Red Pepper Soup With Toasted Cumin Seeds

• 2 tablespoons grapeseed oil
• 1 teaspoon asafetida powder or 1 teaspoon garlic powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seed
• 1 red onion, thinly sliced
• 2 tablespoons garlic, grated
• 1 tablespoon garam masala
• 1 teaspoon paprika (Spanish variety)
• 1 lb red bell pepper, sliced
• 12 cup vegetable stock
• 12 cup chicken broth
• 14 cup freshly grated parmesan cheese

1. Combine the oil, asafetida, mustard seeds, and cumin seeds in a.
2. nonstick skillet over medium-high heat and cook for 10 seconds.
3. Stir in the onion and garlic, and cook for 3 minutes.
4. Add the garam masala and paprika and cook for 1 minute.
5. Mix in the red peppers and cook for 2 minutes.
6. Add stock and broth and cook over medium-low heat for 5 minutes.
7. Remove from the heat and place the mixture in a blender.
8. Process until completely smooth.
9. Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese.

grapeseed oil, asafetida powder, mustard seeds, cumin, red onion, garlic, garam masala, paprika, red bell pepper, vegetable stock, chicken broth, parmesan cheese

Taken from www.food.com/recipe/red-pepper-soup-with-toasted-cumin-seeds-493821 (may not work)