Another great vegetarian recipe I found at www.peppadew.com
Very quick, very easy and totally delicious

This should serve 5:
2 tbsp extra virgin olive oil
1 onion, chopped
500g carrots, peeled and sliced
Bouquet garni of 3 sprigs thyme or lemon thyme, 1 sprig tarragon, 2 sprigs parsley and 1 bay leaf, tied together
2 tbsp pudding rice
4 hot or 6 mild Peppadew peppers, roughly chopped
1.5 litres light chicken or vegetable stock
Squeeze of lemon juice
A little soured cream
Coriander or parsley leaves
6 Peppadew peppers, sliced

1. Heat the oil in a large pan over a medium heat, then throw in the onion, carrots and bouquet garni and sweat, covered, for 10 minutes.

2. Add the rice and peppers and stir well.

3. Add the stock, season with salt and pepper, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the rice and carrots are tender. Cool slightly, remove the bouquet garni then liquidize. Add a little more stock if the soup is too thick for your taste, and stir in a squeeze of lemon juice. Check the seasoning.

4. When ready to serve, reheat and ladle into warm bowls. Add a swirl of soured cream then top with torn coriander or parsley and sliced peppadew peppers.

Enjoy

Heat the oil in a large pan over a medium heat, then throw in the onion, carrots and bouquet garni and sweat, covered, for 10 minutes. Cool slightly, remove the bouquet garni then liquidize. Add a little more stock if the soup is too thick for your taste, and stir in a squeeze of lemon juice. Check the seasoning.