Instructions

1. Preheat the oven to 180°C.
2. Cut the tomatoes in half and put them in a large baking tray. Roughly chop the carrot.
3. Tuck the garlic cloves, shallots, carrot pieces between the tomatoes and add the whole chillies.
4. 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.
5. 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.
6. Reheat if necessary.
7. Add the lime juice, then garnish with coriander leaves and serve.