Roasted Tomato and Carrot soup

This soup is one that has a special meaning for me. It’s actually a relatively recent addition to my soup repertoire. When my son passed away, a friend of my mother’s made a tomato and carrot soup for us. It was rich and comforting and exactly what we needed. Everyone at the table asked for seconds. I was not in a good frame of mind to be asking people for recipes, so I came up with this version myself.

It has a rich colour and a superb flavour. I often team it up with Cheddar scones. It’s simple, but very tasty. It’s also a vegan soup, as long as you make sure that the stock you use is vegan or make your own vegetable stock from scratch. For some strange reason a lot of the companies that make vegetable stock seem to feel a need to put whey solids in, so just watch for that if you are cooking a vegan version.

Ingredients

  • 8 large tomatoes cut in half and roasted slowly in the oven (if you dont have time they are fine not roasted, the soup just is not as flavourful - its also fine with a couple of cans of chopped tomatoes if you are really pressed for time.)
  • 5-6 medium carrots diced finely
  • 2 sticks of celery chopped
  • 1 brown onion chopped
  • 2 cloves of garlic
  • fresh oregano chopped - about 2 tspns ( 1 tspn dried)
  • 1/2 tspn cinnamon
  • 1/2 to 1 tspn chilli powder. (optional)
  • 4 cups of vegetable stock (less for thicker soup - more for thinner)
  • salt and fresh black pepper to taste

​1. Cook the onion and celery in a little oil until the onion is transparent.

​2. Add the carrots and cook slightly

​3. Add the garlic and cook a little (Do not let the garlic brown. Alternatively, you can cut a whole head of garlic and roast with the tomatoes.)

​4. Pour in the stock add the tomatoes and throw in your herbs and spices

​5. Simmer gently until vegetables are soft

​6. Pure in a food processor or with a stick blender.

Reheat gently and serve with Cheddar scones.