Gluten free curried carrot and sweet pepper soup

What haven’t I done before?

This is a completely new recipe using bits and bobs I had left in my fridge. I wanted to make the soup really flavoursome with spices and added crispy croutons to give it texture. My big tip is to add milled linseed as it really makes any soup hearty.

Ingredients (serves 4):

Soup –

2 x Red onions, diced
5 x Carrots, washed and diced (no need to peel)
2 x Celery sticks, diced
1 x Aubergine, pre-baked and diced
3 x Sweet red peppers, de-seeded and diced
3 x Garlic cloves, peeled
1.5 x Vegetable stock cubes
4 x Tbsps milled linseed
2 x Tspns curry powder
1 x Tspn ground cumin
Salt and pepper (to taste)
Boiling water

Croutons –

2 x Toasted gluten free bread
Szechuan pepper
Olive oil


  1. Boil the kettle.
  2. Put the onion, carrots, celery, aubergine, peppers, garlic, stock cubes in a pan. Pour boiling water over the ingredients to cover. Bring to the boil and then simmer until the carrots are tender (30-40 minutes).
  3. While the soup is cooking, pre-heat the oven to 200 degrees celsius. Line a baking tray with foil. Toast 2 pieces of bread and then put on the lined tray. Drizzle with olive oil, salt, oregano and Szechuan pepper. Put in the oven for 10 minutes until crispy. Cut into cubes.
  4. When the soup is done, blitz in a blender. Then add the linseed, curry powder, ground cumin and salt / pepper to taste. Mix well.
  5. Serve with croutons.



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