Roasted Bell Pepper and Carrot Soup

Method

1. Dry roast cumin seeds, red chillies, coriander seeds and peppercorns in a non-stick pan till fragrant.
2. Roughly chop onions. Heat 1 tsp olive oil in another non-stick pan, add onions and saute for 2 minutes.
3. Roughly chop celery and add along with carrot slices and saute lightly. Peel roasted capsicums, roughly chop and add. Mix and cook for 2 minutes.
4. Cool roasted spices, transfer into a mortar and pound with a pestle to a coarse powder.
5. Add 1 tbsp of this powder, tomato juice and garlic in the pan, mix and simmer for 1 minute. Add stock, salt and crushed peppercorns, cover and simmer for 15 minutes.
6. Transfer the mixture into a blender jar and blend to a smooth mixture.
7. Pour the soup into individual serving bowls. Garnish each bowl with a basil leaf and spinach micro greens. Drizzle some olive oil, sprinkle some crushed peppercorns and serve hot.

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