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This recipe was uploaded by digbyshade
1. In a non stick stock-pot/pan, fry the carrots & peppers for 5mins over med-high heat 2. Add the onion, garlic, chillies, chilli powder and herbs and continue frying for 5mins 3. add tin of tomatoes with juice, and stock, then add salt & pepper 4. stir well and bring to the boil, reduce heat, cover and simmer for about 25-30 mins. 5. remove from heat and allow to cool slightly, before whisking with a hand blender to a smooth consistency. 6. ENJOY!! Should serve at least 4 people. For a milder version, do not use the crushed chillies, or make your own variations with different herbs, spices, etc.