Roasted carrot and capsicum soup with double cream garnish with roast pork and prawns with chili flakes

Meal for one

I got a new bag of carrot, red capsicum, a tub of double cream. On the way home, it was pouring heavy rain, thunderstorm and boy I nearly got blown away with the extreme strong wind. A good kind hearted lady drove by and said to me get in girl you are all soaking wet.

Afraid to go with her, she said don’t be afraid I won’t harm you. I saw you walking to the bus stop and there are no bus running and you might be stranded. Best you get in; I will drop you off. I pull up my courage and got in her car. She had played her cd “You raise me up”. I asked her which denomination are you in? Surprise we attend the same church. Got home safe.

Another creation of soup with leftovers roast pork and cooked prawns from my sister, who drop it in front of my door. Similar to my previous soup just change custard to double cream and added the prawns from my sister. Replace Tahini with chili pesto and omitted curry powder. This soup is creamy, spicy, delicious hearty, comforting and luxury soup. Let’s cook and sit by the fireplace and eat my luxury soup!!!


4 carrots, stems and top removed
1 red capsicum, deseed and cut into thick pieces
2-3 c vegetables stock, divide
50 ml double cream
1/2 onion, finely chopped
1 Tbs garlic minced
1 Tsp chili pesto (OPT)
1/4 Tsp ginger powder
1/8 Tsp nutmeg
black pepper


1 roast pork piece
1 tiny curly parsley
4 cooked prawns
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, chili pesto and roasted carrots and capsicums in blender. Pureed till smooth in batches and then add to saucepan. Add salt and pepper to taste.

Add nutmeg, ginger and stir until fragrant about 1 minute, add 2c stock bring it to boil about 15 minutes. Then add double cream 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 bowl. Garnish with 1 piece of roast pork, 4 cooked prawns and curly parsley bowl. Sprinkle chili flakes around it. Drizzle some oil. Serve with buttered toast on side and a cold beer. Enjoy!!!!

Note: When soup is cool completely freeze it in double zip lock bags and double cling wrap. Also label name and date made. You can reheat the soup in a few days or turn it into panna cotta. Took the picture while bread in toaster.

My chili pesto is in this link: