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.  


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