Heat the oil in a large saucepan and cook the onion, garlic, carrots and red peppers on a low heat for 20-25 minutes until softened.
Add the tomato paste and paprika and cook for 1 minute, then stir in the Peppadew peppers and stock. Whizz in a blender until smooth. Add more stock if you prefer a thinner soup.
Gently heat the soup in a clean pan until warmed through. Check seasoning, then spoon into espresso cups and sprinkle with chives to serve.
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