Ingredients (8servings):

• 1000ml vegetable stock
• 3kg tomatoes, halved
• 3 carrots, pelled and cut into 2-cm chunks
• 1 onion, peeled and sliced
• 1 tablespoon cane sugar
• 1 tablespoon Herbes de Provence (GF)
• 1 tablespoon sweet smoked paprika (GF)
• 1 tablespoon dried oregano (GF)
• 1 tablespoon dried basil (GF)
• 5 garlic cloves, thinly sliced
• sea salt
• freshly ground black pepper (GF)
• 3 tablespoons canola oil
• soya cream and a handful fresh basil leaves to garnish (optional)

Scenario:

Using a spoon scoop out the pulp of tomatoes. Discard the tomato peel, use the pulp only. Put a large frying pan on a medium heat. Add the canola oil and chopped onion. Fry gently until the onion is soft and golden – around 3-5min. Add carrots and mix together with a spoon. Fry for about 10 min.

Meanwhile, fill a large pot with the vegetable stock, add the tomato pulp and bring it to a boil. Add the fried vegetables, sugar, herbs & spices. Give it a good stir. Reduce the heat and simmer for 20 minutes with the lid on.

Using a blender, liquidize the soup until perfectly smooth. Garnish with basil and soya cream. Serve hot!

GF – make sure the ingredient doesn’t contain traces of gluten!