Roasted carrot and capsicum soup with custard garnish with roast pork and chili flakes

My carrots and capsicums are starting to show black spots. Don’t like wasting them, decided to roast them to kill any bacteria that might have start to develop. In addition, I have leftover custard, and roast pork best eat it.

The link to roast pork is at the bottom. This simple, creamy carrot red pepper soup is great for winter cold day. Each mouthful your palate is filled with roasted flavourful of carrots and capsicums and a hint of spice and a little sweet, a little creamy, and a little nutty delicious and satisfying soup.

Adding roast pork instead of croutons, bread or nuts gives additional robust flavour to the soup. This is a modern invention soup worth trying during lockdown. Be creative and let’s cook!!!!


4 carrots, stems and top removed
1 red capsicum, deseed and cut into thick pieces
2-3 c vegetables stock, divide
1/2 onion, finely chopped
5 Tbs custard
2 Tbs Tahini (OPT), divide
1 Tbs garlic minced
1/2 Tsp curry powder
1/8 Tsp ginger powder
1/8 Tsp nutmeg
black pepper


Leftover roast pork pieces
some tiny curly parsley
chili flakes


Preheat oven to 200 degrees C. Line baking tray with foil. Place carrots and capsicums on the tray. Drizzle with oil and season with salt and pepper. Roast turning occasionally, until golden for about 12-15 minutes. Set aside to cool. Once cool, cut the carrots and capsicums into bite pieces.

Heat 2 Tbs oil in a large saucepan over medium heat, add onion and garlic and sauté until tender about 5-7 minutes. Meantime, put 1/4 c stock, Tahini and roasted carrots and capsicums in blender. Pureed till smooth in batches and then add to saucepan. Add salt and pepper to taste.

Add curry powder, nutmeg, ginger and stir until fragrant about 1 minute, add 2c stock bring it to boil about 15 minutes. Then add custard and simmer on low heat for about 5-10 minutes. If the soup seems too thick, add some more stock. Check seasoning. Spoon soup into bowls. Garnish with 1 piece of roast pork and curly parsley each bowls. Sprinkle chili flakes around it. Drizzle some oil. Enjoy!!!!

My roast pork with crackling recipe: