This tasty soup is the ideal option if you are looking to increase nutrient intake and decrease your intake of carbs this summer. Rich in beta carotene which helps maintain good eyesight, you can store this soup in a flask for work or serve as a starter at a dinner party. Whatever you decide it is guaranteed to be delicious.

Serves 4

Cooking time: 25 – 30 mins

What You’ll Need:

• 6 small ripe tomatoes
• 10-12 saffron threads
• 2 tablespoons light olive oil
• 450g carrots, peeled and diced
• 1 large onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 level teaspoon ground cumin
• 2 level teaspoons ground coriander
• 1 litre chicken or vegetable stock
• Sea salt and freshly ground black pepper
• A good squeeze of fresh orange juice
• 1 level teaspoon whole cumin seeds (optional)
• 1 small carton low fat creme fraiche (optional)

What To Do:

• Make the tomato crisps the day/night before if using (see below for method). Put the saffron threads in 2 tablespoons warm water and leave aside.

• Warm the oil in a large pan, add the carrots, onion and garlic and saute gently until they begin to soften (don’t let them brown). Add the ground cumin and coriander and cook, stirring for a couple of minutes, add the strained saffron liquor and the stock and bring slowly to the boil.

• Reduce the heat and simmer, uncovered for 30 minutes or until the carrots are tender. Transfer to a liquidiser and blitz thoroughly until the soup is very smooth and frothy. Pass through a sieve before returning to a clean pot. Heat through, check the seasoning and add the orange juice.

• To serve, dry-fry the cumin seeds briefly in a pan until they begin to pop, ladle the soup into bowls, top each with a good dollop of creme fraiche, if using, scatter with a few roasted cumin seeds and serve the tomato crisps alongside or on top.

Tomato Crisps

• Heat the oven to its lowest setting. Thinly slice the tomatoes, discarding the end slices and place the rest on kitchen foil brushed with a little olive oil on a roasting tray. Don’t let the slices touch.

• Place in the middle of the oven and leave until the tomatoes are crisp and dry (around 5-7 hours). Test one by snapping it in half. The colour will have dulled slightly but the slices will be glossy. Lift them off the foil carefully with a spatula.

Recipe from Soup Can Make You Thin, written by Fiona Kirk & Jean Barr, for more information see  www.souperydupery.com

Have a look at our popular drinks recipe of the week if you are looking to unwind this evening.