In a large saucepan heat the olive oil to medium heat.

Add the chopped garlic and onion and cook over medium heat until soft.

Add the capsicum and cook until fragrant. Stir often to prevent burning.

Add carrot, stock and stock cube and bring to the boil. Reduce heat slightly and cook until carrot is soft, approx 30 minutes. 

Using a stick blender, blend until smooth. Add salt and pepper to taste.

Serve hot with toasted pepitas and toasted sour dough.