Ingredients
- 4 small carrots (peeled and sliced)
- 2 bell peppers (I used red) (deseeded and roughly chopped)
- 1 large Spanish onion (peeled and chopped into quarters)
- 4 garlic cloves (peeled and crushed)
- 1 tablespoon oil (canola, avocado, sunflower etc)
- pinch black pepper
- ¼ teaspoon salt
- ½ tablespoon dried oregano
- ½ tablespoon dried thyme
- ¼ teaspoon paprika
- 1 teaspoon sugar
- 2 large tomatoes (cut in half)
- 4 cups stock (vegetable, chicken or beef)
Instructions
- Preheat the air fryer to 400F / 200c.
- Peel and chop the vegetables (apart from the tomatoes) and place in a large bowl.
- Add the oil and all of the other ingredients (apart from the stock) to the vegetables and toss together well so evenly coated.
- Once preheated, place the veggies in the air fryer basket, place the tomatoes on top, cut side up, and set to cook at 400F / 200c for 20 minutes. Stir half way through cooking.
- While the vegetables are roasting, gently warm the stock on the stovetop.
- Once the vegetables are tender, with a good color to them, remove from the air fryer and place into a blender and add the warm stock.
- Blend on high power for a minute or two until you have a smooth consistency. Taste for seasoning and adjust if needed.
Notes
- Use fresh vegetables for the best result and taste.
- Use a powerful high-speed blender to get a smooth and creamy soup.
- Finish the soup with freshly ground pepper and fresh basil before serving. You can also add a splash of heavy cream if you want to make it more indulgent.
- Stir the vegetables halfway through the cooking to ensure they get evenly cooked and browned.
