Mexican-style roasted tomato soup
This vegan Mexican-style roasted tomato soup is rather spicy. If you don’t like the heat, roast only one chilli and/or remove the seeds and veins before cooking. I find the heat refreshing and warming on breezy summer evenings or during the winter months. Serve it with tortilla chips, flatbread or wholesome gluten-free bread.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the tomatoes in half and put them in a large baking tray. Roughly chop the carrot.
- Tuck the garlic cloves, shallots, carrot pieces between the tomatoes and add the whole chillies.
- Scatter the spices on top and season with salt & pepper. Drizzle with olive oil, then bake for 20-25 minutes, until the tomatoes have softened.
- Transfer everything into a pan, add the hot vegetable stock and coriander leaves, then process with a hand-held blender until you get a thick, smooth soup.
- Reheat if necessary.
- Add the lime juice, then garnish with coriander leaves and serve.