Canola oil- 2 tbsp
Small diced onion- 1
Large red bell peppers, halved lengthwise, stemmed, seeded and diced- 2
Fresh green Thai or Serrano chilies, stemmed and coarsely chopped- 1or 2
Sweet Hungarian paprika- 2 tbsp
Kosher or sea salt- 1 tbsp
Ground cardamom- ½ tbsp
Unsalted shelled pistachios- ½ cup
Vegetable broth or water- 2 cups
Nonfat buttermilk- 1 cup
Whipping cream- 2 tbsp
Finely chopped fresh cilantro or basil- ¼ cup
Steps to cook:
Heat oil in a large saucepan and add onion, bell peppers and chili to taste. Cook for 3-5 mins until the vegetables release some of their juices. The onion should be lightly brown around the edges.
Sprinkle the vegetables with paprika, salt and cardamom and cook for 1-2 mins until the spices are very fragrant. Add pistachios and or water to it.
Now stir and pour into a boil.
Reduce the heat to medium-low and simmer, covered, stirring occasionally for 20 to 25 mins until the peppers are fork-tender.
Remove from the heat and let it cool 5 mins
Transfer the soup to a blender and add puree until smooth. Return the soup to the pan.
Serve the soup with cilantro or basil garnishing!Rajasthan Tourism App - Welcomes to the lend of Sun, Send and adventures