• 4 red peppers, quartered and deseeded
  • 2 medium sized onions, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon chilli flakes
  • 3 teaspoons oregano
  • 450g carrots, diced
  • 950ml vegetable stock
  • salt and pepper for seasoning


  1. Preheat the oven to 200 oC
  2. Place the quartered peppers in a casserole dish, drizzle with a little olive oil and season with salt and pepper
  3. Roast in the oven for 25 minutes or until tender
  4. Place a drizzle of olive oil in a large saucepan over a medium heat
  5. Saute the onions, garlic, chilli, oregano and carrots for 5 minutes
  6. Stir in the roasted peppers and stock
  7. Bring to the boil and simmer for 20 minutes
  8. Season with salt and pepper
  9. Blitz in the blender until smooth

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