Tomato, carrot, and basil soup

makes 3-4 servings

Ingredients:

• 1 brown onion
• 2 carrots
• 6 salad tomatoes
• 1 tin chopped tomatoes
• small handful fresh basil 
• 2 cloves minced garlic
• 500 ml vegetable stock
• 2 tbsp tomato puree
• salt and pepper to taste

Method:

• in a large saucepan, cook the onion in water or oil, then add carrots and fresh tomatoes for a further 5 minutes.
• add the rest of the ingredients, bring to a boil, giving everything a good stir, then simmer for 20 minutes on a low heat.
• add the fresh basil and salt and pepper.
• allow the soup to cool and using a hand blender, whizz the soup to our desired consistency.
• pour into a bowl and drizzle with soya cream, coconut yoghurt, or natural organic yoghurt.
• serve with sourdough toast and hummus for an extra boost of yummyness!
• store the soup for up to 5 days in the fridge.