A fulfilling meal with minimal calories, carrot bell pepper soup is easy to digest. The almonds in the garnish energize the soup with the goodness of vitamin E.
In a kadhai, heat 1 tsp extra virgin olive oil.
Add 1/4th cup each of diced onion, and green capsicum and 1/2 cup of diced carrot and saute.
Then, add 1 bay leaf, 1/4th tsp each of salt and pepper and mix well.
Add 200 ml water, stir, cover the pan with a lid and cook for 5 minutes.
Put off the heat to puree the mixture with a blender.
Serve in a bowl.
Add a tsp of almonds for a nutritional twist.