Creamy Carrot and Capsicum Soup

1In a large pot, bring the milk (4 cups) to a simmer over medium heat, stirring occasionally to prevent sticking.

2Add the chopped carrots (4 large) and diced capsicums (2) to the pot.

3Cover the pot and let the vegetables simmer in the milk (4 cups) for about 15-20 minutes, or until they are soft and cooked through.

4Using a hand blender or potato masher, blend the cooked vegetables and milk (4 cups) until smooth and creamy. If you don't have a blender, mash the vegetables with a fork until smooth.

5Season the soup with salt and pepper to taste, and adjust the consistency by adding more milk (4 cups) if needed.

6Simmer the soup for an additional 5 minutes to allow the flavors to blend together.

7Serve the creamy carrot and capsicum soup hot in bowls, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.