Red pepper, chilli, tomato and carrot soup

Red pepper, chilli, tomato and carrot soup



  • Ground black pepper
  • 2
    sweet red peppers, seeds removed, chopped
  • 25
  • 1
    small red chilli, chopped, (seeds included)
  • 1
    crushed garlic clove
  • 1
    chicken stock
  • 4
    peeled and diced carrots
  • 1
    tin canned chopped tomatoes (with juice)
  • pinch of mixed dried Italian herbs


Place butter in pot and add carrots, red pepper, garlic and chilli. Stir continuously for about 5-10 minutes until the vegetables are glazed. Add tinned tomatoes and chicken stock to the pot. Simmer gently for about 30-45 minutes until the vegetables are tender. Allow to cool slightly and blend together in a blender. Put soup back into pot and warm through. Garnish with croutons and a few sprigs of fresh coriander.  



Raw butternut salad

2010-01-18 08:02 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Find a recipe


Talking About


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.


Find a restaurant

There are new stories on the homepage. Click here to see them.