Roasted Carrot and Red Pepper Soup

• 3 each sweet red bell peppers quartered
• 10 large carrots roughly chopped
• 4 tablespoons olive oil
• 2 large onions chopped
• 1 pinch cinnamon
• 3 pints vegetable stock
• 1 each limes juice
• 4 tablespoons creme fraiche
• 1 x paprika

1. Toss peppers and carrots in half olive oil and roast in hot oven for 10 minutes til peppers look charred.
2. Saute onion in remaining oil for 10 mins.
3. Add carrots and peppers to onions with cinnamon/ salt and pepper.
4. Toss them together, then add the stock and lime juice.
5. Bring to the boil, reduce heat and simmer for 20 minutes or until carrots are tender.
6. Puree.
7. Serve with spoonful of creme fraiche and pinch paprika.

sweet red bell peppers, carrots, olive oil, onions, cinnamon, vegetable stock, limes juice, creme fraiche, paprika

Taken from recipeland.com/recipe/v/roasted-carrot-red-pepper-soup-53335 (may not work)