Step 1: Roast the Bell Peppers

• Roast the bell peppers over an open flame or in an oven until the skin blackens. Let them cool, peel off the charred skin, and chop roughly.

Step 2: Prepare the Base

• Heat olive oil in a large pot over medium heat. Add the onions and sauté until they become soft and translucent.
• Stir in garlic, smoked paprika, cumin powder, and garam masala. Cook for a minute to release the aromas.

Step 3: Combine the Vegetables

• Add the chopped carrots and roasted red bell peppers to the pot. Cook for about 5 minutes, stirring occasionally.

Step 4: Simmer and Blend

• Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes until the carrots are tender.
• Use an immersion blender to puree the soup to a smooth consistency. Alternatively, transfer the soup to a regular blender in batches and blend carefully.

Step 5: Adjust and Finish

• Season with salt and black pepper. Let the soup simmer for an additional 2–3 minutes for the flavors to combine fully.

Serving Style

Serve the soup hot in bowls, garnished with freshly chopped coriander leaves and a swirl of cream or coconut milk for added richness. Pair it with crusty bread, naan, or crackers for a wholesome meal.

Tips

• To enhance the smoky flavor, roast the carrots slightly before adding them to the soup.
• Adjust the garam masala to suit your spice tolerance.
• For a vegan option, use coconut milk for garnishing instead of cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.