Ingredients

• 1.5 kilogram ripe red tomatoes
• 4 carrots
• 2 large onions
• 5cm piece root ginger
• 1 tablespoon peppercorns, black or white
• 750 ml chicken stock

Method

1. Roughly chop the tomatoes. Scrub and chop the carrots. Peel and roughly chop the onions and ginger.
2. In a large saucepan, put the tomatoes, carrots, onions, ginger, peppercorns and stock. Simmer 15 minutes until the carrots are tender.
3. Sieve through a mouli or process in a blender and push through a sieve to remove skins.
4. Return to the saucepan. Season with salt and pepper, and garnish with pita toasts, pesto croutons or plain crusty rolls. Serve with cream.