Carrot & Red Pepper Soup

Quick and very tasty recipe to put together in no time at all.

Experience the perfect balance of sweet and savory with this vibrant Carrot and Red Pepper Soup. Made with fresh carrots and red peppers, this gluten-free, vegetarian delight is enhanced with a warm hint of smoky depth. Finished with fresh herbs, this bright, nutrient-rich soup is both light and comforting—ideal for any time of year.

Ingredients

• 3 tbsp olive oil

• 4 medium to large carrots

• 1 red onion

• 2 large red peppers

• 1 garlic clove

• 400g tin chickpeas (drained and rinsed)

• 1 tsp fresh ginger

• 1 tbsp tomato puree

• 3 cups water

• 1 veg stock gluten free stock cube

• Seasoning

• Chopped parsley of coriander

  
  
  
  

Directions

1. Heat the oil in a large pan.

2. Add the onions and garlic and fry for about 3 minutes.

3. Add ginger, seasoning and peppers and cook for about 5 minutes

4. Add stock, diced carrots and chickpeas. Cover with a lid and simmer for 20 minutes.

5. Blitz once its all cooked, top it with some fresh herbs and serve.

   
   

   If you using a soup maker, add the olive oil first and then all the ingredients and select the "smooth" option.