1. Put all the ingredients except the sherry and crème fraiche in a lidded saucepan.

2. Bring to a simmering point over high heat, then reduce the heat and simmer for 30 minutes or until the vegetables are tender. Cool slightly and remove the bouquet garni.

3. Pour the soup into an electric blender and puree until smooth.

4. Return to the saucepan, add the sherry, if using, and reheat. Taste for seasoning of crème fraiche, if using, and a pinch of cumin.

COOKING TIP

• To skin a tomato, make a cross with a knife across the stalk end and pop into boiling water for a few minutes
• To make a bouquet garni, tie a bay leaf and a few springs of parsley and thyme in a bunch of muslin
   

Ingredients

• 1 Piece Carrot, Peeled And Finely chopped
• 1 Piece Garlic, Peeled And Chopped
• 1 Piece Shallot, Peeled And Finely Chopped
• 1 Piece Ripe Tomato, Skinned and Chopped
• 2.5g Ground cumin
• 1 Piece Vegetable stock
• 1 Bunch Bouquet Garni
• 3 Piece Freshly Ground Black pepper
• 5ml Dry Sherry
• Half-fat Cream Fraiche (Optional), Serve a pinch of cumin to garnish