Roasted Bell Pepper and Tomato Soup

Ingredients

• 2 medium red bell peppers (capsicums), roasted, peeled and chopped + for garnishing
• 2 large tomatoes, roasted, peeled and chopped
• 1 tablespoon olive oil
• 1 tablespoon finely chopped garlic
• 1 medium onion, finely chopped
• Few fresh thyme leaves
• 2 medium carrots, peeled, blanched and chopped
• Salt to taste
• Crushed black peppercorns to taste
• Fresh basil sprig for garnishing 

Method

1. Heat olive oil in a deep non-stick pan. Add garlic and sauté for a minute. Add onions and sauté till translucent.
2. Add thyme leaves, bell peppers, tomatoes and carrots, mix well and cook for a minute. 
3. Add sufficient water and salt, mix well, cover and bring to a boil.
4. Add crushed black peppercorns, mix well, cover and simmer for 3-4 minutes.
5. Remove from heat, let it cool slightly and blend well to a thick soup. 
6. Garnish with basil sprig, some bell pepper and serve hot.