Spiced Roast Tomato Soup
Preheat your oven to 180°C/356°F.
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.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
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.