Roasted Red Pepper Soup

Ingredients
50g butter
1 onion chopped
3 cloves garlic sliced
1 small carrot sliced
1 tsp garam masala
1 tsp cumin
3 roasted peppers*
1 cube chicken stock
2 tbsp parsley chopped
2 cups water
80ml heavy cream
Salt and pepper

Special Equipment: (immersion) blender

Method:
1. In a pot, melt butter. Add the chopped onion and garlic and fry till wilted.
2. Add the spices and veg, fry for a few minutes before adding the stock and water. Let it simmer till the carrots soften.
3. Bring the soup off the heat. Then, blend the soup.
4. Put the pot back on low heat then add the cream. Once incorporated, turn off the heat. Add salt and pepper as needed. Eat!


*Note: you can buy roaster peppers at abt $8 per bottle which has 1 to 2 peppers or spend about 45 min making them.
1. Preheat the oven at 200deg
2. Place some olive oil and salt on the pepper.
3. Bake the peppers for 30 min. Turn the pepper in 10 min intervals.
4. Once the peppers are charred, cover the pan with aluminium foil for 10 min.
5. Once slightly cooled, peel off the skin.