Red pepper, chilli, tomato and carrot soup

Name: Red pepper, chilli, tomato and carrot soup
Yield: serving
Cuisine: Ingredients
Ingredients: freshly ground black pepper; 2 red pepper deseeded and chopped; 25 g butter; 1 red chilli small, chopped; 1 garlic cloves, crushed; 1 l stock chicken; 4 carrots peeled and diced; 1 tinned tomatoes chopped; dried mixed herbs Italian

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Red pepper, chilli, tomato and carrot soup

By Julie Wilson October 27 2009

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Ingredients (9)

	freshly ground black pepper
2	red pepper — deseeded and chopped
25 g	butter
1	red chilli — small, chopped
1	garlic — cloves, crushed
1 l	stock — chicken
4	carrots — peeled and diced
1	tinned tomatoes — chopped
	dried mixed herbs — Italian

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Method:

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.