1. Preheat the oven to 350°F. Peel and roughly chop the tomatoes, onion, beetroots and carrot. Toss into a roasting tin. Drizzle with2 tbs of olive oil. Roast for 30 minutes, until tender.
- 3. Add the broth, season with cumin and chili to tasteandsimmer over medium heat for 20-25 minutes, adding more brothif needed. use a stick blender to process the soup until creamy and smooth.
4. Serve hot topped with Greek yogurt and a swirl of olive oil.
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