TOMATO CARROT SOUP WITH COEUR DE BOEUF TOMATOES
Slow roasting the tomatoes and carrots will bring out the natural sweetness of the vegetables.
Vegan, dairy-free, gluten-free
1kg Coeur de Boeuf tomatoes
4 medium-sized carrots
2 garlic cloves
2 tbsp maple syrup
Sea salt & black pepper
Roughly chop carrots, tomatoes, onion and garlic and place in an ovenproof dish. Drizzle with maple syrup, season well with salt and pepper and roast for 30mins at 200C. Transfer the roast vegetables to a lidded pan, adding 1 litre of freshly boiled water. Blend until smooth using a hand mixer or a blender. Serve hot.