Do you ever face cooking hurdles—techniques or ingredients that make you want to quit before you begin? For many, pie crusts and yeast breads are the culprits: they take time, require precision, and demand a certain “feel.” A single bad experience can leave a lasting impression—I once spent hours braiding a challah only to cut into a loaf that was heavy and underbaked in the center.
For me, the persistent kitchen nemesis was roasted red peppers. Odd, given how simple they are, but I kept buying the jarred variety out of habit. Maybe I was influenced by watching a roommate char peppers over a gas flame—wine glass in one hand, spatula in the other—while a blue flame flirted with a nearby roll of paper towels. The memory of potential disaster made me avoid the task.
Then I found a roasted red pepper soup that changed my mind. After trying it at home, I realized how much better fresh roasted peppers taste compared with the bottled version. And you don’t have to broil them over an open flame: this recipe roasts peppers in the oven until they’re nicely charred and soft, which is both easy and safe.
Making this soup vegan is straightforward. I swapped regular cream for soy cream, and full-fat coconut milk would work even better if you have it on hand. I also increased the batch size to ensure plenty of leftovers for lunches during the week. If you opt for the cashew sour cream garnish, remember that cashews need to soak for at least eight hours. The recipe calls for garam masala, a warm Indian spice blend; if you don’t have it, substitute a pinch each of cinnamon, cloves, cardamom, and nutmeg to approximate the flavor.
Creamy Roasted Red Pepper Soup with Indian Spices
Ingredients
For the soup
- 5 red bell peppers
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 small carrots peeled and diced
- 2 stalks celery diced
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon garam masala
- 1 bay leaf
- 5 cups low-sodium vegetable broth
- 1/2 cup soy cream or full-fat coconut milk
For the cashew sour cream
- 1 cup whole raw cashews soaked in water overnight or for at least 8 hours
- 1 clove garlic chopped
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- Large pinch kosher salt
Instructions
To make the soup
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Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly grease or spray with nonstick spray. Arrange the whole red peppers on the sheet and roast, turning occasionally, until the skins are charred and the peppers are beginning to collapse, about 30 minutes. Transfer the hot peppers to a large bowl and cover tightly with plastic wrap or a lid to steam for a few minutes. Once cool enough to handle, peel off the skins, remove the stems and seeds, and set the flesh aside.
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In a large stockpot, heat the vegetable oil over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic, diced carrots, diced celery, and chopped parsley; season with salt and pepper. Cook until the vegetables begin to soften and take on some color, about 5 minutes more. Stir in the ground cumin, garam masala, and bay leaf and cook for about 1 minute to bloom the spices.
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Add the roasted red pepper flesh and any accumulated juices to the pot, then pour in the vegetable broth. Bring the mixture to a boil, reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes. Remove from heat, fish out the bay leaf, and puree the soup until smooth using an immersion blender. If you prefer, puree in batches in a countertop blender. Stir in the soy cream or coconut milk, taste, and adjust seasoning with salt and pepper as needed.
To make the Cashew Sour Cream
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Drain the soaked cashews and place them in a blender. Add the chopped garlic, olive oil, lemon juice, a large pinch of salt, and about 1/2 cup of water. Blend on high until the mixture becomes completely smooth and creamy, adding a little more water if necessary to reach the desired consistency. Store leftovers in an airtight container in the refrigerator for up to a week.
Recipe Notes
Plan ahead if you want to make the cashew sour cream: raw cashews need to soak for at least eight hours. If you don’t have garam masala, substitute a pinch each of cinnamon, cloves, cardamom, and nutmeg to mimic the warm spice profile.