Tomato Carrot and Pepper Soup

 Ingredients :

 Tomatoes - 2 kg

 Carrots- 2

 Red peppers – 2

 Onions - 2

 Garlic – 4 cloves

 Finely chopped chili – 1 tsp

 Vegetable stock – 500 ml

 Cabbage leaf – 1 small

 Oil – 1 tsp

  Toasted Wholegrain Bread

 Method :

Cut a cross in the stem end of tomatoes.
Place in an ovenproof dish.

Peel onions and cut into quarters. Place in
dish with tomatoes.

Wash unpeeled garlic. Add to dish.

Cut peppers in half. Remove seeds and
place cut-side down in dish.

Bake vegetables at 200˚C/ Gas 6 for 40
minutes.

Remove from oven and peel off tomato skins. Squeeze garlic from skins.

Put tomatoes, garlic, roasted vegetables and chili in the bowl of a food processor or blender and process until smooth. 

Pour into a saucepan. Add a little stock to processor or blender and process to remove vegetable residue.

 Pour into saucepan with the rest of the stock. Bring to the boil.

 Roll cabbage leaf up tightly and shred very finely.

Serve soup garnished with cabbage shreds and drizzle a little oil. Put some fingers of toasted wholegrain bread.

source: www.indian-cooking.info

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