Roasted Bell Pepper and Carrot Soup

Roasted Bell Pepper and Carrot Soup

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Soup

Type: Fusion

Key Ingredients:

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


  • Medium red capsicums (bell peppers), roasted 3
  • Large carrots, roasted and sliced 2
  • Cumin seeds 1 tsp
  • Dried red chillies, broken 2
  • Coriander seeds 1 tsp
  • Black peppercorns 1 tsp
  • Medium onions, sliced 2
  • Olive oil 1 tsp + for drizzling
  • Celery 1 medium bunch
  • Tomato juice 1 cup
  • Garlic, sliced 1 tbsp
  • Vegetable stock 2 cups
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Fresh basil leaves for garnishing
  • Micro greens for garnishing


  • 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.