Carrot And Ginger Soup With Red Pepper Puree Recipe

How to make it

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• 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.