Carrot and Roasted Red Pepper Soup with Dukkah

Serves 4

Ingredients:

• ¼ cup (60ml) extra virgin olive oil, plus extra to serve

• 1 onion, finely chopped

• 6 carrots, peeled and finely chopped

• 1 potato peeled and diced

• 1 litre stock, either vegetable or chicken

• ½ cup roasted red peppers, chopped

• Salt and pepper to taste

• ¼ cup of your favourite Zambonelli Dukkah

• Bacon, cooked and crumbled (optional)

• Fresh parsley chopped

• Chili or olive oil to drizzle
  

Preparation Directions:

1. Heat 2 tablespoons of oil in a large saucepan over high heat. 

2. Add the onion and cook for 2 minutes or until softened.

3. Add the carrot and cook for 5 minutes.

4. Add the stock, potato and roasted red peppers, bring to the boil and cover with a lid.

5. Reduce heat to medium and cook for 20 minutes or until carrot is softened. Using a hand-held blender, blend until smooth. 

6. Ladle soup into bowls, then top with the crumbled bacon, chopped parsley, a drizzle of oil and a sprinkle of Dukkah.