Roasted Bell pepper and Tomato soup– From the kitchen of Anju Poddar
Serves 4 people
Ingredients
Method
Individually roast bell peppers and tomatoes on the flame till the skin gets charred .
Scrape with a knife the charred skin and cut the veggies into pieces.
In a pan heat the oil and add diced carrots ,onions and beat root and roasted tomatoes …cook while stirring for about 8 minutes.
Remove from the flame let it cool blend strain from a coarse mesh.
Add salt, pepper and butter and boil for 2 minutes.
You can serve it both as a hot soup or cold soup.