Vibrant Vegetable Soup with Carrot, Capsicum, and Ginger

1Heat the olive oil (1 tablespoon) in a large pot over medium heat.

2Add the cumin seeds (1 teaspoon) and sauté for about 30 seconds until fragrant.

3Stir in the grated ginger and cook for another minute, stirring frequently.

4Add the diced carrots (2 large) and capsicum to the pot, and sauté for about 5 minutes until they start to soften.

5Add the chopped tomatoes (2 large) and cook for an additional 3-4 minutes until the tomatoes (2 large) break down.

6Pour in the vegetable broth (4 cups) and bring the mixture to a boil.

7Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.

8Season with salt, pepper, and dried oregano (1 teaspoon) to taste.

9Remove from heat and let it cool slightly before blending if you prefer a smoother texture, or serve as is for a chunky soup.

10Ladle the soup into bowls and garnish with fresh parsley before serving.