Tomato, pepper and carrot soup

It is officially soup season now and I had a load of chopped veggies sitting in the freezer. So decided to try make a quick soup.

Ingredients:

• 2 large ripe tomatoes
• 2 large carrots
• 2 red peppers
• 3 large cloves of garlic (halved)
• Olive oil
• A dollop of single cream
• 1/2 tsp of paprika
• Salt and pepper to taste

Method:

Roughly chop the tomatoes, peppers, garlic and carrots and add to a roasting tin with some olive oil.

Place in an oven @200 degrees and roast till the tomatoes and peppers are mushy and the skin starts to char a bit about 40-50 minutes.

Add the roasted vegetables to a pot, add some water, single cream, salt, pepper and paprika and blitz with a hand held blender till smooth.

Bring to a boil and serve hot with some toasted bread.