Simple wholesome, pure foods like this soup help to maintain physical health and mental equilibrium. Try to use ripe red tomatoes, though the grated carrot ensures that whatever tomatoes you use the soup will not be too tart. Roasting the tomatoes first adds an exotic flavour to the soup.
Preheat the oven to 200 °C/400 °F/gas mark 6.
Roast the whole tomatoes, turning frequently until the skins fall away (about 15 minutes). Cool slightly, then peel and chop them.
Heat the oil in a pan and sauté the pepper, carrot and celery over a medium heat for a few minutes. Add the oregano and basil, stir well and cook for a few more minutes.
Add the water and tomatoes. Season with salt and pepper. Half cover and simmer for about 20 minutes.
Transfer to a food processor or blender and blend for a few seconds. Return the soup to the pan and reheat if necessary.
Serve garnished with fresh basil and oregano leaves or chopped parsley.
