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
- Bake carrots and peppers in hot oven for 10 mins or until peppers look charred
- Fry onions
- Combine all ingredients (except crème fraiche)
- Simmer for 20 mins
- Puree
- Gently reheat and add crème fraiche