Roasted Red Pepper Broth

Instructions

1. 1

   Preheat the oven to 200°C. Place the red peppers, onions, and garlic on a baking sheet, drizzle with a little water, and roast for 30 minutes, or until the vegetables are tender and lightly charred.

2. 2

   Grind the cumin seeds and coriander seeds in a spice grinder until well combined. Heat the oil in a large saucepan over medium heat. Add the ground spice blend and cook for 1 minute, stirring constantly.

3. 3

   Add the roasted peppers, chilies, lemon juice, vegetable broth, salt, and black pepper to the saucepan. Stir to combine, then bring the mixture to a simmer.

   Tip: Use an immersion blender to puree the soup to your desired consistency.

4. 4

   Reduce the heat to low and let the broth simmer for 15 minutes, or until the flavors have melded together and the soup has thickened slightly.

5. 5

   Taste and adjust the seasoning as needed. Serve the broth hot, garnished with a sprinkle of paprika or a few fresh herbs, if desired.

   Tip: Serve with a swirl of lemon juice and a sprinkle of sumac, if desired.