Pre heat oven to 220c/200c fan/Gas 6.
De seed the peppers and slice them in half, peel the onion and slice in half, slice tomatoes in half and peel the garlic.
Put all of this onto a baking tray and spritz with low calorie cooking spray.
Place into the oven 20 - 25 minutes or until the tops are charred Black.
Remove from the oven and allow to cool for a few minutes.
Remove the skin from the tomatoes.
Pop all of the roasted veggies into your food processor or a bowl ready for blending.
Add in the tomato puree, stock, grated carrot, basil, vinegar, paprika, pinch of salt and pepper.
Blend everything until smooth.
At this point you will have a fairly tepid soup. so I would pop this over the hob to reheat until piping hot.
Season further if required.