Recipe Tip: Roasted Cherry Tomato & Turmeric Soup
Top Recipe by Tanja Grandits. All ingredients and tips for getting it right. Cookbook author Tanja Grandits creates an aromatic soup with small, ripe cherry tomatoes, which are first roasted in the oven.
- 1 ⅖ kgripe cherry tomatoes
- 8 tablespoonolive oil
- pinch(es)fleur de sel
- 2red onions, finely diced
- 2garlic cloves, finely diced
- 2 tablespoonginger, finely diced
- 1red chilli, seeded and finely sliced
- ½ teaspoon(s)turmeric, ground
- 1 tablespoonbrown sugar
- 1 pinch(es)fennel seeds, ground
- pinch(es)freshly ground black pepper
- splash(es)turmeric oil for drizzling
- 1 teaspoon(s)black sesame seeds
Step 1Arrange the cherry tomatoes on a baking tray. Mix with 4 tablespoons of olive oil and a little fleur de sel.
Step 2Roast in the oven at 190°C for 30 minutes. Remove and leave to cool. Skin a handful of the tomatoes and set aside.
Step 3Heat the remaining 4 tablespoons of olive oil in a large saucepan and fry the onions, garlic, ginger and chilli. Add the turmeric, sugar and ground fennel and stir.
Step 4Add the cooked tomatoes from the tray with their juice and season with fleur de sel and black pepper.
Step 5Simmer for 10 minutes, then blend thoroughly with a stick blender.
Step 6To serve the tomato soup: pour into bowls and add the tomatoes set aside earlier. Drizzle with a little turmeric oil and sprinkle with black sesame seeds.
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