Red Pepper & Ginger Soup from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey

Name: Red Pepper & Ginger Soup from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
Ingredients: 4 tablespoons olive or vegetable oil; 5 large red peppers, total weight 970 g–1 kg/2 lb 4 oz, trimmed and cut into 1–2cm/½–¾ inch pieces; 1 onion, weight 175–200 g/6–7 oz, peeled and chopped the same size as the peppers; 1 medium potato, about 150 g/5½ oz, peeled and chopped the same size as the peppers; 5–6 tablespoons single cream; 1 1/8–1.23 litres/about 2 pints chicken stock, or vegetable stock; salt; ¼ teaspoon ground turmeric; ½ teaspoon fennel seeds; 4 cm/1½ inch chunky piece of fresh ginger, peeled and chopped into 5mm/¼ inch pieces; ¼–½ teaspoon Kashmiri chilli powder, or cayenne pepper; 2 teaspoons ground coriander seeds; 1 teaspoon ground cumin seeds

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I have been making a version of this soup since I was about thirty years old. I first put it together one very cold day – these seemed to be the exact flavours I wanted to taste then – and I’ve...

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Ingredients

4 tablespoons olive or vegetable oil
5 large red peppers, total weight 970 g–1 kg/2 lb 4 oz, trimmed and cut into 1–2cm/½–¾ inch pieces
1 onion, weight 175–200 g/6–7 oz, peeled and chopped the same size as the peppers
1 medium potato, about 150 g/5½ oz, peeled and chopped the same size as the peppers
5–6 tablespoons single cream
1 1/8–1.23 litres/about 2 pints chicken stock, or vegetable stock
salt
¼ teaspoon ground turmeric
½ teaspoon fennel seeds
4 cm/1½ inch chunky piece of fresh ginger, peeled and chopped into 5mm/¼ inch pieces
¼–½ teaspoon Kashmiri chilli powder, or cayenne pepper
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds