Carrot and Roasted Pepper Soup

This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 5  ounces leeks, chopped
• 10  ounces carrots, sliced
• 2  ounces salted butter
• 10  ounces  roasted red peppers, skinned and seeds removed, sliced
• 1  quart  vegetable stock
• 3 1⁄2 ounces sour cream
•  salt and pepper, to taste

• For the bread

• 1  baguette
• 2  ounces cheese, sliced

Directions

1. In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
2. Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
3. Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.