Roasted Carrot and Red Pepper Soup

1. 1

   Toss peppers and carrots in half olive oil and roast in hot oven for 10 minutes til peppers look charred.

2. 2

   Saute onion in remaining oil for 10 mins.

3. 3

   Add carrots and peppers to onions with cinnamon/ salt and pepper.

4. 4

   Toss them together, then add the stock and lime juice.

5. 5

   Bring to the boil, reduce heat and simmer for 20 minutes or until carrots are tender.

6. 6

   Puree.

7. 7

   Serve with spoonful of creme fraiche and pinch paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.