Peppery Carrot Soup

Serves two

Ingredients:
1 tablespoon of extra-virgin olive oil
2 tablespoons of minced red onion
½ of a large-sized green pepper; seeded and chopped
8 medium-sized carrots; peeled and roughly chopped
1 bay leaf
Sea salt and freshly ground red peppercorn to taste

Preparation: 

In a pot over medium heat, fry the red onion in the oil for 1 minute. Add the carrots and green pepper and continue to cook for about 3 minutes, or until the carrots start to soften slightly; stir regularly. Then add water to the pot until all the vegetables are just submerged. Throw in the bay leaf and bring to a boil. Reduce heat to a simmer and continue to cook for about 10 minutes, or until the carrots become tender throughout. Remove the pot from the stove and let it cool down. Once cooled, transfer to a blender and blend to a smooth consistency. Add salt to taste at this stage. Then pour soup into individual bowls and garnish with freshly ground red peppercorn. Serve with wholegrain bread and blue cheese, and enjoy!