Place the whole sweet peppers on a baking tray lined with baking paper. Roast them in the oven for 30 minutes until they are completely soft and start to blacken. Place the sweet peppers in a bowl. Cover the bowl with plastic film and leave to stand for 30 minutes to loosen the skin. Carefully peel the skin away, halve the sweet pepper, remove the seeds and slice the flesh into thin strips.
When you remove the sweet peppers from the oven, peel the sweet potatoes and carrots. Roughly chop the vegetables. Finely chop the shallot and the garlic.
Heat the olive oil in a large pan. Fry the shallot and garlic on a medium heat for about 3 minutes until they soften. Add the sweet potato and carrot and fry for 5 minutes. Pour in the vegetable stock and bring to the boil with the lid on the pan. Simmer on a low heat for 20 minutes. Purée the soup with the hand blender. Season with salt and pepper.
Divide the soup over 4 bowls and garnish with the sweet pepper strips.
Serving tip: Make a herb dressing by combining 15 g parsley or coriander with 6-8 tablespoons extra virgin olive oil and ½ clove of garlic. Blend with the hand blender. Season with salt and pepper and maybe a dash of lemon juice. Drizzle the herb oil over the soup.
