Recipe – Creamy Tomato Soup

200g Tinned Carrots – drained and rinsed

400g Tin of Tomatoes

400g Tin of Coconut milk

1 Vegetable stock cube

Black Pepper

Put the carrots into a blender with the tinned tomatoes.

Blend together to make a smooth liquid, then pour this into a saucepan.  Add the coconut milk and crumble in the stock cube.

Bring to a low heat (not boiling) and cook for 15 minutes to meld the flavours together and slightly reduce the liquid.

When ready to serve turn up the heat for just a minute, and serve hot.  You could add black pepper to taste.

If you don’t have a blender use a fork to mash.