Step 1

Preheat your oven to 180°C/356°F.

Step 2

Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.

Step 3

Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.

Step 4

Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.

Step 5

Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.

Step 6

Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.

Step 7

Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!