Put a pot on a medium heat and add some olive oil. Add the carrot, onion, garlic, and vegetable spice and mix together with a wooden spoon.
Cook for 10 – 15 minutes until the carrots have softened and the onion is lightly golden, stirring occasionally.
Put the stock cubes in a jug and add 1.5 litres boiling water. Stir until the stock cubes are dissolved. Add to pot with the fresh tomatoes. Bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
Remove from the heat. Season with salt and pepper. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before serving. Drizzle with a little olive oil.Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, click here.
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