Roasted Carrot & Red Pepper

    • 3 large red peppers (cut into quarters & deseeded)
    • 10 large carrots (peeled and roughly chopped)
    • Olive oil
    • 2 large onions
    • Ground cinnamon
    • 1.8 litres of veg stock
    • Juice 1 lime
    • 4 desert spoons crème fraiche
    • Paprika
    1. Bake carrots and peppers in hot oven for 10 mins or until peppers look charred
    2. Fry onions
    3. Combine all ingredients (except crème fraiche)
    4. Simmer for 20 mins
    5. Puree
    6. Gently reheat and add crème fraiche