Adding the grated rind of a lime after this soup has been cooked brings the flavours to life. Serve these with fresh made coconut and cheese gems.

Ingredients

• 1-2 tblsp oil
• 2 tblsp cumin seeds
• 2 red onions, peeled and finely diced
• 1 tblsp minced fresh garlic
• 1 kg large tomatoes, blanched and peeled
• 2 carrots, peeled and grated
• 2 cups chicken or vegetable stock
• grated rind 1 or 2 limes
• 1 tsp salt
• 1 tsp pepper
• Garnish
• extra grated lime rind, chopped parsley or coriander

Method

1. Heat the oil in a large saucepan and cook the cumin seed for one minute until fragrant.
2. Add the onions and garlic and cook a further 3-5 minutes over a moderate heat until the onion is tender.
3. Chop the tomatoes roughly and add to the saucepan with the carrots and stock. Simmer gently for 15 minutes until the vegetables are tender.
4. Add the lime rind and season with the salt and pepper.
5. Serve in deep bowls with the Coconut and Cheese Gems and garnished with grated rind lime, chopped parsley or coriander.