4/6 ripe vine tomatoes
1 tablespoon of olive oil
1 teaspoon of balsamic vinegar
1 teaspoon honey
Salt and pepper
1 teaspoon mixed herbs
2 garlic cloves cut into slivers
960g/2lb carrots, peeled and roughly chopped
2 onions, peeled and chopped
1 garlic clove, peeled and chopped
1 teaspoon saffron powder
1 tablespoon hot water
½ teaspoon ground cumin
½ teaspoon ground coriander
Salt and pepper
5 fl oz/125ml dry sherry
1 litre/1 ¾ pints chicken or vegetable stock
Packed full of nutrients and vitamins soup is a filling food that can be low in calories and are also ideal for home freezing so you can always have a hot, delicious and healthy lunch-time meal or light supper to hand.
The roasting of juicy vine tomatoes with herbs combines beautifully with the sweetness of the spicy carrots.
Preheat the oven to 150oC. Place tomatoes in a roasting dish, trickle over the olive oil, vinegar, herbs and honey, sprinkle with salt and pepper, and pierce tomatoes with garlic slivers. Bake for 35/40 minutes until softened.
Melt the butter, add the onions and sweat for a few minutes. Add the garlic, carrots, saffron, cumin, coriander, sherry and ¼ teaspoon of salt. Cover with dampened double sided greaseproof paper, put the lid on the saucepan and cook gently for 20 minutes, until the carrots are truly impregnated with butter and spice.
Boil the stock and pour over carrot mixture and simmer until the carrots are soft, about 30 minutes.
Add the roasted tomatoes to the soup and liquidize. Reheat and serve in warmed bowls.