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10 MINS
55 MINS
4
♬ original sound - Barbary & Oak
INGREDIENTS
400g of tomatoes
200g red peppers
4 garlic cloves
2 tsp harissa paste
1 large carrot
2 tbsp extra virgin olive oil
Salt & pepper
200ml cream (plant based for vegan)
1 bunch of corriander
METHOD
1. Preheat the oven to 200°C (400°F).
2. Arrange the halved tomatoes, sliced red peppers, and garlic. Add in the harissa paste, drizzle with olive oil and sprinkle with salt & pepper then roast for 30-25 minutes.
3. Transfer the roasted vegetables into a large pan, add in the cream and corriander. Mix a little boiling water in the roasting tray then mix in to the pan.
4. Use a hand mixer to blend the mixture until it reaches the desired consistency of smoothness.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes to let the flavors meld.
6. Taste and adjust seasoning, adding salt, pepper, or more harissa if needed.
7. Ladle the soup into bowls. Serve with a drizzle of cream and a sprikle of fresh corriander.
TIP
If the soup is too hot, add a little honey to balance the heat.
Serve with crusty bread.