Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Red bell peppers, chopped | 420 g | Sweet · Heating |
 Tomatoes, chopped | 360 g | Sour, Sweet · Heating |
 Carrot, diced | 120 g | Sweet, Bitter · Heating |
 Fresh basil | 16 g | Pungent · Heating |
 Olive oil | 16 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1250 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the chopped red bell peppers and chopped tomatoes and diced carrot into even pieces.
- Warm the olive oil; bloom the cumin and soften the fresh basil.
- Add the main ingredients and water, bring to a boil, then lower to a steady simmer.
- Cook until everything is completely tender; mash or blend all of the soup to give the broth body.
- Add the rock salt, simmer for three more minutes, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-soup adaptation)
Roasted Red Pepper Tomato Soup is a vegetable-forward soup served warm with a fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Roasted Red Pepper Tomato Soup
| Nutrient | Per 100g | Per Serving (1 serving (547g)) |
|---|---|---|
| Energy (Calories) | 17 kcal | 95 kcal |
| Protein | 0.4 g | 2.4 g |
| Total Carbohydrates | 2.4 g | 13.1 g |
| Dietary Fiber | 0.8 g | 4.3 g |
| Total Sugars | 1.5 g | 8.2 g |
| Total Fat | 0.9 g | 4.8 g |
| Calcium | 9.1 mg | 50.0 mg |
| Iron | 0.26 mg | 1.44 mg |
| Magnesium | 6.3 mg | 34.5 mg |
| Phosphorus | 11.9 mg | 65.4 mg |
| Potassium | 102 mg | 556 mg |
| Sodium | 96 mg | 528 mg |
| Zinc | 0.11 mg | 0.59 mg |
| Copper | 0.03 mg | 0.14 mg |
| Manganese | 0.06 mg | 0.33 mg |
| Selenium | 0.03 µg | 0.2 µg |
| Vitamin C | 27.2 mg | 149.0 mg |
| Vitamin A (RAE) | 84.8 µg | 464.2 µg |
| Vitamin E | 0.61 mg | 3.36 mg |
| Vitamin K | 6.4 µg | 35.3 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.12 mg |
| Riboflavin (Vitamin B2) | 0.02 mg | 0.13 mg |
| Niacin (Vitamin B3) | 0.35 mg | 1.93 mg |
| Vitamin B6 | 0.08 mg | 0.43 mg |
| Folate (DFE) | 12.8 µg | 70.3 µg |
| Choline | 2.8 mg | 15.2 mg |
