Roast Carrot and Red Pepper Soup

3 large red peppers, cut into quarters and deseeded
10 large carrots, peeled & roughly chopped
4 tablespoons of Olive Oil
2 large onions, peeled and finely chopped
A pinch of ground cinnamon
1.8 litres / 3 pints of vegetable stock
Juice of 1 lime
4 dessertspoons of crème fraiche
Sprinkle of Paprika

1.     Toss the peppers and carrots in half the olive oil and roast in a very hot oven for 10 minutes or until the peppers start to look charred.
2.     Meanwhile, gently sauté the onions in the remaining oil for 10 minutes.
3.     Add the carrots and peppers to the onions with the cinnamon and some salt & pepper.
4.     Toss them together and add the stock and lime juice.
5.     Bring to the boil, reduce the heat and simmer for 20 minutes or until the carrots tender.
6.     Puree the soup in a blender, then gently reheat.
7.     Serve topped with a spoonful of crème fraiche and a pinch of paprika.