Roasted Red Pepper Soup with Aioli
4 large sweet red peppers, roasted, skinned & chopped coarsely
3 medium tomatoes, seeded, roasted until soft, skinned, cored and chopped
< cup olive oil
2 teaspoons coarse salt
1 red onion, finely chopped
2 large cloves garlic, minced
2 teaspoons whole cumin seeds, roasted and ground
1 teaspoon whole coriander seeds, roasted and ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
3-1/2 cups chicken or vegetable stock
3 tablespoons chopped fresh coriander
1-tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/4 cup aioli
Fresh coriander sprigs for garnish
In a Dutch oven, heat oil over medium-high heat. Add onion, garlic,
cumin, coriander, paprika, turmeric and cinnamon. Reduce heat to
medium, then cook for 4-6 minutes, stirring often until onion is
softened. Add stock, and peppers and tomatoes with their juices.
Bring to a boil over high heat, reduce heat to low; then simmer
covered for 10 minutes for flavors to blend. Remove from the heat.
Puree soup in batches using a blender, not a food processor. Return
soup to the pot and cook over medium heat until piping hot. Stir
in chopped coriander, lemon juice, pepper and remaining salt.
Taste and add more salt, pepper and lemon juice if necessary.
Ladle into warm soup bowls, then swirl about 2 teaspoons aioli into
each of the bowls. Garnish with coriander sprigs.
To roast spices, cook in a small dry skillet over medium-low heat
for 2-3 minutes, stirring often, until fragrant. Grind with a
mortar and pestle or in a clean coffee grinder.
Aioli is a garlic-flavored mayonnaise available in the mustard or
mayonnaise section of most large supermarkets. If it is unavailable,
stir 1/2 teaspoon minced garlic into 1/4 cup mayonnaise.