1 large brown onion, roughly chopped
6 garlic cloves, whole
500g fresh Roma tomatoes, halved
2 red capsicums, deseeded and sliced
2 large red chillies, sliced
2 tsp cumin seeds
2 tsp ground coriander
1 tbsp ghee, melted
400g can tomatoes, diced
1 cup vegetables stock
2 cups coconut cream
Salt and pepper
1. Preheat oven to 190ºC.
2. Place onions, garlic, tomatoes, chilli, capsicum, cumin seeds, coriander and ghee on a large baking tray and gently mix together. Roast until soft and slightly golden; about 15 minutes.
3. Transfer to large saucepan along with crushed tomatoes and vegetable stock. Bring to the boil, then reduce to a simmer for 20 minutes. Add coconut cream and blend with stick blender.
4. Season with salt and pepper and serve with a side of toasted Paleo bread.