Tomato and carrot soup

Tomato & Carrot Soup With Basil Oil

• 3 tbsp olive oil
• 2 medium brown onions, peeled & chopped
• 6 cloves garlic, peeled & crushed
• 3 medium carrots, peeled & chopped
• ½kg fresh tomatoes
• 800g canned tomatoes
• 1 bay leaf
• sea salt & black pepper
• 1 cup white wine
• ½ bunch basil leaves
• ¼ cup extra virgin olive oil
• pinch salt

Heat the oil in a heavy-based saucepan and add the onions. Sauté, allowing to colour a little, for 5 minutes. Add the garlic and cook a further 2 minutes. Stir in the carrots, then add the cored and coarsely chopped fresh and canned tomatoes. Add the bay leaf, season with salt and pepper and add the wine. Simmer for 20 minutes for light flavour or leave for up to an hour for a more intensely concentrated flavour. Remove from the heat and puree. Blend the basil, oil and salt until smooth and add a swirl to the bowls of soup as they are served. Serves 4–6.