Winter is just the time to enjoy warming soups, and this one is rich and a little sweet because of the red capsicums of course! It serves 4 to 6, depending on how hungry you are.
1 glug of olive oil for the pan;
4 red capsicums, seeded and chopped;
1 large onion, also chopped;
1 clove of garlic, finely chopped;
3 tbsp tomato paste;
1 tsp turmeric;
1 tbsp chopped fresh basil;
1 litre chicken or vegetable stock;
Finely grated rind and juice of one lime;
Sour cream to finish (basil leaves too if you have them).
Cook the capsicums and onion gently in the oil in a covered pot for about five minutes, shaking the pot occasionally.
Sitr in the garlic, then add the turmeric and chopped basil with the tomato paste. Stir in half the stock, then bring to the boil. Cover the pan again, lower the heat to a simmer and simmer for ten minutes.
Puree the mixture, then add the rest of the stock.
Add the lime rind and juice to the soup, season with salt and pepper. Bring soup back to the boil, serve in bowls with a spoonful of sour cream and a scattering of herbs (preferably basil).