Name: Roasted Capsicum and Mint Soup recipe by Uzma Khan at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 whole red pepper; 2 medium size tomato; 1 carrot chunks; 2 bay leaves; 5 to 7 garlic cloves; 1/2 tsp caroom seeds; 1/2 tsp cumin seeds; 5 whole black pepper; 1 onion chunks; 1 tsp corn flour; 2 tbsp milk; 10 to 12 mint leaves; Salt to taste; 1 tsp oil for greasing; 2 tsp fresh cream and few mint leaves for garnish; Few bread cubes for serving

Ingredients Serving: 2

1 whole red pepper
2 medium size tomato
1 carrot chunks
2 bay leaves
5 to 7 garlic cloves
1/2 tsp caroom seeds
1/2 tsp cumin seeds
5 whole black pepper
1 onion chunks
1 tsp corn flour
2 tbsp milk
10 to 12 mint leaves
Salt to taste
1 tsp oil for greasing
2 tsp fresh cream and few mint leaves for garnish
Few bread cubes for serving

Instructions

Take cumin,carom and black pepper and roast it in low flame,when done grind it and make fine powder of it and keep aside it.
Grease the red pepper with oil and pierce in fork and roast it in direct on low to medium flame till turns black from all sides,when done dip in cold water to remove the skin and seeds,now cut roughly and keep aside
In a deep pan,take onion, carrot,tomato,bay leaves and garlic cloves and cook it. When half done add roasted bell pepper chuncks and continue cook it till completely cook when done keep aside to cool
Now remove the bay leaves from it and transfer in a mixer jar and make paste of it and strian it
Now transfer in pan and start to cook,add cumin,carom and black pepper powder, tore mint with finger and add sugar now mix. Make slurry of corn flour and milk and add this in mixture, stirring continue.
Now hot Roasted Bell pepper and mint soup is ready to serve,pour some fresh cream and arrange mint leaves over the top,sprinkle some roasted cumin,carom and black pepper powder if need,serve with bread cubes and hot for more taste.

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