Instructions

1. Finely chop the onion, garlic and carrot.
2. Heat 2 Tbsp of olive oil and gently sauté the onion for 5 minutes. Add the garlic and carrot (and chilli flakes, cumin if used) and cook for another 5 minutes.
3. Add the oregano/marjoram and the tomato purée. Stir for a few seconds, then add the stock and chickpeas. Cook for ten minutes, until the carrots are tender.
4. Add the grilled pepper, warm through, then add the coriander leaves. Using a hand-held blender, process the soup until you get the desired consistency.
5. Serve with a squeeze of lemon juice or a dash of cider vinegar.