Spicy Tomatoe Soup
carrie
ingredients
- • 1 jar of tomato and chilli pasta sauce
- • 1 onion, peeled and roughly chopped
- • 1 clove of garlic, peeled and roughly chopped
- • 1 carrot, peeled and roughly chopped
- • a bunch of fresh coriander, leaves picked, stalks finely chopped
- • olive oil
- • 750g ripe tomatoes
- • 1 litre chicken or vegetable stock
- • sea salt and freshly ground black pepper
- • 4 tablespoons crème fraîche
directions
- 1
Put your onion, garlic, carrot and coriander stalks into a large pot with a couple of lugs of olive oil. Cover, and cook gently for 10 minutes, stirring regularly to prevent colouring.
- 2
Meanwhile, drop the tomatoes into boiling water for a minute or two. Take them out, run them under the cold tap, then pinch the skins off, discard, and roughly chop the flesh. Add to the pan with the stock and the jar of Tomato and Chilli Pasta Sauce. Simmer for another 20 minutes with the lid on.
- 3
Whizz your soup in a blender, then pour it back in the pan and season well. Serve with a good spoonful of crème fraîche in each bowl and a sprinkling of coriander leaves and a few chopped chillies if you dare.
Source: Carrie Evans
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