Moroccan-Spiced Roasted Red Pepper and Tomato Soup

Ingredients

• 2 large Red Bell Peppers
• 4 medium Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Ginger
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Halve the red bell peppers and tomatoes. Remove seeds from the peppers.
3. 3Place the peppers and tomatoes on a baking sheet, cut-side up. Drizzle with 1 tablespoon of olive oil.
4. 4Roast for 30-35 minutes, until the skins are slightly charred.
5. 5Let cool slightly, then peel the skins off the peppers and tomatoes.
6. 6Dice the onion and mince the garlic.
7. 7Heat the remaining olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened.
8. 8Add the roasted peppers, tomatoes, vegetable broth, cumin, cinnamon, ginger, salt, and pepper.
9. 9Bring to a boil, then reduce heat and simmer for 15 minutes.
10. 10Puree the soup using an immersion blender or regular blender until smooth.

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