The tang comes not from limes (my favorite ingredient), but from tamarind paste. Since I did have some lying around the house, I decided to use tamarind and also finish off my, rather crinkly, carrots.
To make tamarind paste yourself, just let the tamarind soak overnight in some water and then squeeze the pulp out to make a thick paste. Something like this:
And as usual, you can have this soup raw. I've just heated it for a minute over the stove - but you can just as easily skip this step.
Tangy Carrot and Peppers Soup
1 red pepper
1 teaspoon whole cumin
2 teaspoons of tamarind paste
1 cup water or as per desired soup consistency
Slice the carrots and pepper roughly.
Add the chopped veggies to a blender. Add the cumin and tamarind paste. Add the water and blitz until it is smooth.
Transfer to a pot and gently heat it for a minute or two. Serve immediately.