Ingredients

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

100g slightly stale wholemeal crusty bread, cut into cubes

1 tsp olive oil (for croutons)

Instructions

Step 1: Blitz the onions and carrots together in a food processor until finely chopped, or chop finely by hand. If making the croutons, preheat the oven to 220°C (200°C fan)/gas mark 6.

Step 2: Heat 1 tsp olive oil in a large saucepan over medium heat. Cook the chopped onion and carrot with a pinch of salt for 5–6 minutes, stirring frequently until they start to soften.

Step 3: Stir in the garlic and roasted red peppers, cooking for 1 minute more until fragrant.

Step 4: Add the rose harissa paste, cumin seeds, and chilli powder. Cook for 1 minute while stirring to release the spices’ aroma.

Step 5: Pour in the vegetable stock, increase the heat to medium-high, and bring the soup to a boil. Reduce heat and simmer for 15–18 minutes until the vegetables are soft.

Step 6: Meanwhile, prepare the croutons by tossing the bread cubes with 1 tsp olive oil and seasoning well. Spread on a baking tray and bake in the oven for 8–10 minutes until deeply golden and crispy.

Step 7: Transfer the soup mixture to a high-powered blender or use a hand blender to blend until smooth. Season to taste.

Step 8: Ladle the soup into bowls, add a dollop of natural yogurt on top, and scatter with the crispy croutons before serving.

Tips & Variations

For a richer flavor, roast your own red peppers instead of using jarred.

Adjust the chilli powder to suit your heat preference or omit for a milder soup.

Swap natural yogurt for sour cream or crème fraîche for a different tangy touch.

Use gluten-free bread for croutons to make this recipe gluten-free.

FAQs

Can I make this soup vegan?

Yes, simply skip the natural yogurt or replace it with a plant-based alternative like coconut yogurt to keep it vegan-friendly.

What can I use if I don’t have a blender?

If you don’t have a blender, you can use a potato masher to break down the vegetables for a chunkier texture, or pass the soup through a sieve for a smoother consistency.