This is a fairly robust and flavorful soup. The key is to roast the vegetables so they caramelize and add that smoky, roasted flavor to the soup.
Fresh herbs add a lot of flavors. Use locally available herbs and substitute dry herbs if you must. It can be made dairy free and completely vegan or you can stir in a cup of milk or non-dairy milk if you want a creamier flavor.
Roasted Vegetable and Fresh Herb Soup
- Extra Virgin Olive Oil – 4 tbs
- Crushed chili pepper flakes – 1/2 tsp
- Ground turmeric – 1/4 tsp
- Rasam Powder – 1/4 tsp
- Chopped Sweet Onions – 1 cup
- Colored sweet peppers – 1 cup
- Carrots sliced – 1/2 cup
- Shallots minced (optional) – 1/4 cup
- Chopped Mushrooms Portobello – 2 large
- Fresh Thyme, leaves picked – 1 tsp
- Fresh mint – 2 sprigs
- Fresh Oregano – 2 sprigs
- Fresh chives minced – small bunch
- Fresh sage Leaves minced – i sprig
- Chopped cilantro – 2 sprigs
- Curry leaves – 4 -6
- Kosher Salt – to taste
- Fresh Ground Pepper – to taste
- Chopped potato – 1 cup
DirectionsHeat the oil and crushed peppers in a heavy soup pot. Add the sweet peppers and carrots and sauté over medium to high heat till they begin to caramelize and start to turn golden brown. Turn over to caramelize and add the onions, turmeric and rasam powder and then the potato cubes. Add more oil as needed and add the mushrooms and sprinkle salt. After a few minutes, add water to cover the vegetables and bring to boil. Add all the fresh herbs. Lower heat and cover to cook for 10 – 15 min. Remove from heat and purée in a blender or with a wand and season with salt and pepper to taste. A dash of Tabasco is always a welcome addition.
Stir in milk or non-dairy milk. Serve with crusty bread or croutons.