Vibrant Vegetable Soup with Carrot, Capsicum, and Ginger

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

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

3Stir in the grated ginger and cook for an additional 2 minutes until fragrant.

4Add the chopped tomatoes (2 large) to the pot and cook for another 3-4 minutes, allowing them to break down slightly.

5Pour in the vegetable broth (4 cups) and bring the mixture to a boil.

6Once boiling, reduce the heat to low and add the dried oregano (1 teaspoon), dried basil (1 teaspoon), salt, and pepper.

7Let the soup simmer for about 20 minutes, allowing the flavors to meld together.

8Taste and adjust seasoning if necessary.

9Remove from heat and let cool slightly before serving.

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