Roasted Bell Pepper and Carrot Soup

By Chef Vicky Ratnani

From Health Mange More

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Soup

Roasting the bell peppers and carrots gives this soup a wonder flavour and taste

Dry roast cumin seeds, red chillies, coriander seeds and peppercorns in a non-stick pan till fragrant.
Roughly chop onions. Heat 1 tsp olive oil in another non-stick pan, add onions and saute for 2 minutes.
Roughly chop celery and add along with carrot slices and saute lightly. Peel roasted capsicums, roughly chop and add. Mix and cook for 2 minutes.
Cool roasted spices, transfer into a mortar and pound with a pestle to a coarse powder.
Add 1 tbsp of this powder, tomato juice and garlic in the pan, mix and simmer for 1 minute. Add stock, salt and crushed peppercorns, cover and simmer for 15 minutes.
Transfer the mixture into a blender jar and blend to a smooth mixture.
Pour the soup into individual serving bowls. Garnish each bowl with a basil leaf and spinach micro greens. Drizzle some olive oil, sprinkle some crushed peppercorns and serve hot.