Instructions

1. Rub half the oil into the peppers - put these onto a baking tray and roast or grill them in the oven until the skin has browned all over. Transfer them into a bowl, put a plate on the top (or cling film) and let them cool, so that the skin can be removed easily.
2. Meanwhile, finely chop the onion and garlic and slice the carrots.
3. Heat the remaining oil in a saucepan. Add the chopped vegetables, curry powder and bay leaf. At a low temperature and under cover, sauté them for 10 minutes, then pour in the stock.
4. Bring to the boil, then gently simmer for about 20 minutes.
5. Remove the skin and seeds of the roasted peppers. Cut the flesh into strips, add these to the soup. Blend the soup until creamy. Warm it up then stir in the lemon juice and season to taste.
6. Serve with wholesome bread or flatbread.