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floydrecipes
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
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