Roasted red pepper soup with crispy croutons

• red onions↗2

  roughly chopped

• carrots↗2

  (250g), roughly chopped

• olive oil↗1 tsp tsp
• garlic cloves↗2

  roughly chopped

• roasted red peppers↗200g jarred g

  (drained weight), drained and roughly chopped

• rose harissa paste↗1 tsp tsp
• cumin seeds↗1 tsp tsp
• Kashmiri chilli powder↗1 tsp tsp

  (or any other chilli powder)

• low-salt vegetable stock↗850ml ml
• natural yogurt↗4 tbsp tbsp

  to serve

• slightly stale wholemeal crusty bread100g g

  cut into cubes

• olive oil↗1tsp tsp

Step-by-step instructions

1. 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.

2. 2

   Heat the oil in a large saucepan over a medium heat and cook the chopped onion and carrot with a pinch of salt for 5-6 mins, stirring frequently until starting to soften. Stir in the garlic and peppers, and cook for 1 min more until fragrant.

3. 3

   Add the harissa paste, cumin seeds and chilli powder, and cook for 1 min, stirring. Add the stock and turn up the heat to medium-high, bring to the boil and cook for 15-18 mins until the veg is soft.

4. 4

   Meanwhile, if making the croutons, toss the bread with the oil and season well. Tip onto a baking tray and bake for 8-10 mins until deeply golden and crisp.

5. 5

   Transfer the veg mixture to a high-powered blender (or use a hand blender) and blend until smooth. Season and ladle into bowls. Top with the yogurt, and scatter over the croutons, if using.