How to make it

  • Place the red capsicums on a sheet of foil under the grill until skins turns black and are puffed up.
  • Remove from oven, cool and peel off the skins. Discard the skins.
  • Place red pepper, garlic, olive oil and salt in a blender and puree till smooth.
  • Remove and place in a small bowl or storage container to cool.
  • Heat olive oil in a large saucepan.
  • Add onions and fry for about 1 minute.
  • Add ginger and continue to fry until onions start to become transparent.
  • Add celery and stir until coated in oil.
  • Add carrots and cook for another 2 - 3 minutes, stirring.
  • Add 500ml of stock and bring to the boil.
  • Lower heat and cover pot. Cook for 10 minutes or until soft. Turn off heat.
  • Stir until it has stopped steaming before pouring into a blender.
  • Blend until a very smooth consistency.
  • Pour back into pot. Taste the soup and check consistency.
  • If soup is too thick for your liking, add more stock. Alternatively, add water, tasting each time you add some water. Add a small pinch of sea salt if needed.
  • Pour into 2 bowls and stir in 1 flat tbsp of red pepper puree or more.
  • Serve.

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