Roasted Red Pepper & Tomato Soup

Ingredients:
4-5 large tomatoes, washed and cut into quarters
1 large red bell pepper, washed and roughly chopped or sliced
1-2 carrots, washed, peeled and sliced
1 medium size red onion, cut into quarters
1 inch piece of ginger, sliced
5-6 cloves of garlic
8-9 pepper corn
1 tsp dried thyme
Salt to taste
3-4 pieces of cloves
2 tbsp olive oil
1/2 cup warm water or vegetable stock
1/2 tsp nutmeg powder
1 tsp sugar
1 tbsp heavy cream
Fresh coriander leaves, chopped
Method:
Prep up the veggies and arrange them on a non stick tray. Add in all the herbs and spices. Drizzle some olive oil on top and roast the veggies in the oven for 30-40 minutes at 425 degrees until slightly charred.
Remove from the oven when done and transfer the vegetables to a pot. Using an emersion blender, blend to desired consistency. Add water or vegetable stock along with nutmeg and sugar. Mix well and allow the soup to come to a boil.
Pour the steaming hot soup to a bowl, drizzle some heavy cream on top and garnish with fresh coriander leaves and dig in.
Pair this delicious bowl of goodness with some grilled cheese sandwich or crostinis, serve it with salad or any protein of choice.
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