Ingredients

1 small red onion, chopped
1 small red pepper, diced
1 small carrot, peeled and grated
1 tbsp olive oil
Half tsp fresh thyme leaves
1 clove garlic, crushed
1 x 14 ounce can chopped tomatoes
3 tbsp tomato puree
3 tbsp tomato ketchup
2 tbsp caster sugar
8 1/2 ounces vegetable stock
4 tbsp double cream

Directions

Sauté the onion, pepper and carrot in the olive oil in a large pan for 5 to 6 minutes until soft. Ad the thyme and garlic and cook for a further minute, then add the tomatoes, tomato puree, ketchup, sugar and stock and simmer for 30 minutes. Season with salt and pepper and blend until smooth. Finally stir in the cream.

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