Roasted Carrot and Capsicum Soup

1Preheat the oven to 400°F (200°C).

2Peel and chop the carrots (4 large) into chunks and deseed the capsicums (2), then cut into strips.

3Place the chopped carrots (4 large) and capsicums (2) on a baking tray, drizzle with olive oil, season with salt and pepper, and roast in the preheated oven for 30 minutes or until tender and slightly charred.

4In a pot, heat the milk (2 cups) over medium heat, making sure not to boil it.

5Add the roasted carrots (4 large) and capsicums (2) to the pot of milk (2 cups).

6Stir in cumin powder (1 tsp), paprika (1 tsp), turmeric, and coriander powder (½ tsp). Let the soup simmer for 10 minutes.

7Using a hand blender, blend the soup until smooth and creamy.

8Squeeze the lemon (½) juice into the soup, adjust seasoning if needed, and stir well.

9Toast the bread slices until golden and crispy. Serve the roasted carrot and capsicum soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs, and alongside the toasted bread slices.

10Enjoy your delicious and nutritious roasted carrot and capsicum soup!