A satisfying soup which is delicately spiced and works well as a rustic starter
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Use up a glut: Carrot & roast pepper purée
In a pan with the lid on, gently cook 300g sliced carrots in a little butter and 1 tbsp water for 30 mins until softened. Grill 1 halved red pepper until charred. Leave in a plastic bag for 10 mins, then peel off the skin and remove the seeds. Whizz the carrots and pepper with 1 tbsp red wine vinegar until smooth. Serve the purée with chicken or lamb chops.