To prepare the tomatoes, place whole Roma tomatoes into a large bowl and cover with boiling water. Soak for a few minutes and gently pierce the skin of each tomato. Continue soaking – if the skin is not loosening and peeling back, add more boiling water.
Gently peel the skin off the tomatoes, chop, and place aside.
In a medium saucepan, add carrots, tomatoes, powdered coriander, stock powder, and boiling water to almost cover the vegetables.
Bring to the boil and reduce to a simmer.
Cook for 30 minutes or until all the vegetables are soft.
Cook for 30 minutes or until all the vegetables are soft.Add chopped fresh coriander, return to heat for approx. 5 minutes. Remove the bay leaves and blend the soup until smooth, may be served hot or cold, season with cracked pepper.
