Grate or crush the garlic, add to the veg in the saucepan and sprinkle over 2 tsp paprika, then add the peppers. Cook for another 2-3 mins, then stir in the tomatoes, chipotle paste and stock. Simmer uncovered for 10 mins. Blend using a hand blender until smooth. Stir in 2 tbsp crème fraîche and season. Keep warm over a low heat.
Chipotle soup with chive crème fraîche & crispy lime chickpeas recipe
