Red Veggie Soup
Cook: Amanda Penrose
1 large red capsicum
1 large carrot
3-4 large ripe tomatoes
2 cups chicken (or veggie) stock
a little butter
salt and pepper
thickened cream (optional)
Roast the capsicum (or grill) until the skin is blackened. Place it in a plastic bag and it leave to sweat.
Chop up the carrot, onion and tomatoes.
Put the butter and a little oil in a large pot.
Cook the onion in the pot for approximately 10 minutes (or until soft, but not burned).
While the onion is cooking, chop, stem and seed the capsicum and peel off the skin.
Add remaining ingredients to the pot and simmer for about 30 minutes.
Puree or blend the soup once the carrots are soft (I find that using a hand whizzer is easiest).
Serve with a blob of cream in the middle of the bowl.