The color is vibrant and the interesting flavor combination makes this a great soup to make on Purim.
2 tablespoons canola oil
1 small red onion, chopped
2 tablespoons grated fresh garlic
1 tablespoon garam masala
1/2 teaspoon garlic powder
½ teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon cumin
1 teaspoon Spanish paprika
3 red peppers, seeds removed and peppers sliced
1/2 cup vegetable broth or chicken stock
1/2 cup white wine
Pinch salt and freshly ground black pepper
1 tablespoon cumin seeds
Put the oil in a large skillet over medium heat. Add the red onion and garlic. Cook until the onions are soft, about 4 minutes and then add the garam masala, garlic powder, onion powder, mustard, cumin, and Spanish paprika and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable broth and wine. Season the mixture with salt and pepper and then simmer until the peppers are soft, about 8 to 10 minutes.
Use an immersion blender to puree the soup or place in a blender and carefully puree in batches until very smooth.
Toast the cumin seeds in a cast iron pan until they begin to lightly smoke and smell good and fragrant. Pour the puree into a clean saucepan and reheat and serve in a bowl with the toasted cumin seeds.