Roasted red pepper soup with crispy croutons
Warm up on cooler evenings with this vibrant soup spiked with fiery chilli powder and harissa. The crispy croutons are optional, but add welcome crunch.
SERVES 4 PREP 5 mins
COOK 22 mins EASY V
2 red onions, roughly chopped
2 carrots (250g), roughly chopped
1 tsp olive oil
2 garlic cloves, roughly chopped
200g jarred roasted red peppers (drained weight), drained and roughly chopped
1 tsp rose harissa paste
1 tsp cumin seeds
1 tsp kashmiri chilli powder (or any other chilli powder)
850ml low-salt vegetable stock
4 tbsp natural yogurt, to serve
For the croutons (optional)
100g slightly stale wholemeal crusty bread, cut into cubes
1 tsp olive oil
1 Blitz the onions and carrots together in a food processor until finely chopped, or finely chop by hand. If making the croutons, heat the oven to 220C/200C fan/gas 6.
Heat the oil in a large
