How to cook
Peel the carrots with a potato peeler, cut them in 2 down the middle, then into crescents or small cubes.
Clean the peppers of seeds and cut them into strips.
Stir the chopped vegetables well with your hands and distribute into plastic bags, 1 slotted spoonful in each, enough for about 1 dish.
Tie off at the top, to get a bomb. You're going to get about 9-10 of them, store in the freezer.
When cooking soup, pour in the vegetable mix shortly before it's ready. That way they'll retain their vitamins and you'll enjoy fresh vegetables all winter long.