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2 red bell peppers
1 head cauliflower
1/2 tsp cumin
1 1/2 tsp curry powder
1/2 tsp salt (or to taste)
1/2 medium onion, diced
2 tbsp oil - divided between onions and roasted veggies
2 garlic cloves, minced
2-3 cups chicken stock (depending on how thick/thin you prefer your soup)
1 red Thai chili pepper, finely minced
chickpeas & dill - to garnish
Quarter the two red peppers, and place on a greased baking sheet. Chop cauliflower into florets, and add to baking sheet as well. Drizzle with oil. Sprinkle with cumin and curry powder, and stir. Roast veggies at 400 degrees F, stirring occasionally, until tender. About 20 minutes
While the veggies are roasting, saute onions with one tablespoon of oil in a dutch oven (or large saucepan), until tender. Add garlic and cook for 1 minute, then stir in chicken stock.
Add roasted veggies to the broth and bring to a simmer. Use an immersion blender or a blender to puree soup into a smooth mixture. Chop a red Thai chili pepper finely and stir in.
To roast chickpeas for a garnish: roast chickpeas on a greased cookie sheet for 30-40 minutes at 400 F until crunchy. Season with a bit of salt, pepper, and cayenne pepper.
Garnish with roasted chickpeas, cauliflower florets, and a bit of dill. Serve hot!