Creamy Roast Red Bell Pepper Soup Recipe

About this recipe

A rich and flavorful Jain-friendly soup made with roasted red bell peppers, creamy coconut milk, and aromatic spices. Perfect for a comforting dinner solution.

Ingredients

• - Old India Coriander Leaves
• 480G Epicure Roasted Red Peppers
• 470 G Dabur Organic Ghee
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 165 Ml Tropical Sun Coconut Milk Mini
• 50G Pepper Black Ground BWFO
• 70G Natco Ground Cumin, 70G
• - Potts Vegetable Stock Can
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Tata Salt
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. In a blender or food processor, puree the roasted red bell peppers until smooth.
2. 2. In a large saucepan, melt the ghee over medium heat.
3. 3. Stir in the all-purpose flour and cumin, cooking for 1-2 minutes until the mixture is lightly golden and fragrant.
4. 4. Gradually whisk in the coconut milk and vegetable stock, stirring constantly to avoid lumps.
5. 5. Cook the mixture over medium heat, stirring frequently, until it thickens and begins to bubble, about 5-7 minutes.
6. 6. Stir in the red bell pepper puree, salt, black pepper, and chilli flakes. Simmer the soup on low heat for 10 minutes, stirring occasionally.
7. 7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro leaves.