spicy tomato and fennel soup

Serves: 4

Ingredients:
1 kg cherry tomatoes
3 garlic cloves (peeled)
1 small carrot (diced)
¼ small bulb fennel (finely chopped)
2 tablespoons olive oil
1 red chili (thinly sliced)
1 teaspoon salt
ground black pepper
½ cup low fat yoghurt
1 tablespoon parsley (chopped)
serve with ricotta toast:
2 slices brown bread
1/4 cup (30g) ricotta cheese

Method:
preheat the oven to 200°c.
place tomatoes, garlic, carrot and fennel in a roasting tin and drizzle with olive oil and season well.
cover with foil and bake for 30 minutes or until vegetables are well cooked.
blend all the vegetables with the yoghurt until smooth. garnish with parsley and serve warm.
for the ricotta toast: place the brown bread in an oven dish and top with the ricotta cheese. grill for 2 minutes.