Spicy Tomato and Lime Broth

Spicy tomato and lime broth is a delicious combination of warming, earthy flavours combined with the zest of lime, coriander and the liveliness of tomatoes and mild, Indian spices. The addition of avocado lends a creaminess to the broth and red pepper, carrots, red onions and garlic make this a power-house of delectable goodness.

What’s more it’s as delicious chilled as it is warm.

Spicy Tomato and Lime Broth

Serves 4

Knob of butter

2 x 400g tin chopped tomatoes

Rinse out each tin with ¼ tin of water

1 red onion, chopped

3 cloves garlic, chopped chunky

1 red pepper, chopped

2 carrots, sliced

1 avocado, stoned, skinned and quartered

2 tsp ground smoked paprika

1 tsp ground turmeric

Pinch chilli flakes

Zest and juice of 1 lime

Handful chopped fresh coriander

Pinch of salt

Black pepper

Dollop of creme fraiche per serving

How to prepare spicy tomato and lime broth

In a large pan, melt the butter then add the onion, garlic, pinch of salt and fry on a medium heat for approximately 5 minutes. Add the paprika, turmeric, chilli flakes, carrots and red pepper and fry with the lid on for a further 10 – 15 minutes on a low to medium heat until the carrots have softened.

Add the tinned tomatoes, water and avocado and combine well. Bring the pan to the boil and simmer for 5 minutes or so. Remove the pan from the heat and puree the ingredients.

Sprinkle with the lime zest and juice. Stir through the chopped coriander and pour into four bowls. Add a good-sized dollop of creme fraiche to the top of each bowl and finish off by grinding a generous amount of black pepper onto the top of the broth.

Serve with freshly baked bread.