Roasted Carrot And Leek Soup - cooking recipe

Ingredients

500 g carrots (sliced)
2 leeks (chopped)
4 garlic cloves (peeled)
1 red chili pepper (deseeded and halved)
1 1/2 tablespoons olive oil
1 3/4 liters vegetable stock

Preparation

Preheat oven to gas mark 7.
Put all veg chilli garlic and oil into a roasting tin roast for around 25 minutes.
Tip into large pan and add stock simmer for 20mins. Blend in food processor.
Serve with mixed seeds on top and finely chopped chilli.