Red Pepper Soup

I had some dental work done last Friday and have been on a ‘soft’ food regiment since while healing takes place. After a weekend of yogurt, apple sauce and scrambled eggs I was ready for something a bit more flavorful.

Based on a recipe by Bal Arneson.

Red Pepper Soup

This recipe is based on one by Bal Arneson from her show Spice Goddess.

Red Pepper Soup
Servings: in theory 4 but 2 of us ate the lot of it
Prep time: 10 minutes
Total time: 30 minutes


  • 2 tablespoons olive oil
  • 1 small onion, rough chopped (about 1 cup total)
  • 2 tablespoons grated fresh garlic (3 large cloves for me)
  • 1 1/2 tablespoon garam masala
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon Californian paprika
  • 3 red peppers, seeds and membrane removed and peppers sliced into strips
  • 1 cup vegetable broth
  • 1/2 cup white wine
  • 1/2 cup sour cream


  1. Combine all of the spices in a small bowl and give it a quick stir to combine.
  2. Heat a large skillet or sauce pan over medium high heat. Add the oil and onion. Sprinkle with a bit of salt and cook for 3-4 minutes until the onion softens.
  3. Add the garlic and stir for about 30 seconds to cook. Add the spice mixture when you start to smell the garlic and stir. Cook for 10-15 seconds; stir to incorporate.
  4. Add the red pepper slices and cook for another 2 minutes or so. Add a bit of salt to help in softening the peppers. Stir frequently to prevent the spices from burning.
  5. Add the vegetable broth and wine. Bring to a low boil, reduce temp to maintain a simmer and cook until the peppers have softened. This took around 12 minutes for me.
  6. Move the peppers and broth to a blender. Remove the center cover to allow steam to escape. Cover the top with a folded towel and puree the soup. I went for a fairly smooth consistency.
  7. Add the sour cream to the blend and blend once again.
  8. Pour or ladle into bowls. You could garnish with a bit of chopped cilantro or parsley. Or you could follow Bal’s recipes and add some toasted cumin seeds.

There isn’t a lot of liquid added so it isn’t surprising the yield isn’t more than 3 or so cups of soup. You could certainly extend this with more broth though you’d end up with a thinner soup.


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