This soup is so tasty and easy to make.
Preheat the oven to 200C put the garlic and peppers in a roasting tin, drizzle the oil over the vegetables and mix well, roast for 30-35 minutes until slightly charred, then allow to cool slightly. Squeeze the garlic flesh out of the skins, take out the skin of peppers, and set aside.
In a big pan bring to the boil chicken stock and water, add the carrots, parsnips, chilli, turmeric, chicken breast,tomato, tomato puree,salt and black pepper to taste, cook for a 15 minutes. Take the chicken out from the soup and set aside.
Add the grilled vegetable and blend until smooth, the put the chicken back into the soup, cook for another 10 minutes.
Check the taste, season if needed. Serve with bread or roll, sprinkling of chopped fresh coriander.