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
Heat 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.