Tomato soup with carrots and coriander

Ingredients for 4 servings:

• 1 onion(s)
• 400 g carrot(s)
• 1 red chili pepper(s)
• 750 g tomatoes
• 2 tbsp oil
• 2 star anise
• 3 cardamom pods, crushed
• 2 tsp honey
• 250 ml vegetable stock
• 50 ml orange juice
• salt and pepper
• 1 tsp coriander
• 1 tsp cumin
• 100 g cherry tomatoes
• ½ bunch coriander leaves

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the onion and chop into large cubes. Trim, wash, and peel the carrots. Finely dice 100g of carrots and roughly dice the rest. Deseed and roughly chop the chili pepper. Wash, trim, and roughly dice the tomatoes. Sauté the onions, chili, and the diced carrots in hot oil. Briefly sauté the diced tomatoes, star anise, cardamom, and honey. Add the stock and orange juice. Season with salt, coriander, and cumin, bring to a boil, and simmer covered for about 25 minutes. Remove the cardamom and star anise from the soup. Finely puree the soup and pass it through a sieve. Cook the diced carrots in boiling salted water for about 3 minutes, remove, rinse with cold water, and drain well. Trim the cherry tomatoes and halve or quarter them depending on their size. Pick and chop the coriander leaves. Season the soup one last time with salt, pepper and cumin and serve with the diced carrots, cherry tomatoes and chopped coriander.