Gluten and Dairy Free Roasted Red Pepper and Carrot Soup



  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