Creamy Tomato & Carrot Soup

So may tomatoes and so little time calls for a quick, easy-to-make soup that's perfect for these colder nights as winter approaches.

1 T extra virgin olive oil

200g onion, chopped

450g carrots, chopped

1 fennel bulb

750 ml vege/chicken stock/bone broth

2 x 400g tins or 800g cooked tomatoes (After a bumper crop this year I do mine fresh in the slow cooker overnight with just a dash of water)

250 ml organic coconut cream

1/4 t salt.

1. Place a large pot on the stove, add olive oil and onion & saute until translucent.

2. Add carrots, fennel, broth, coconut milk, chopped tomatoes and salt to the pot. Bring to the boil and simmer for 30 minutes.

3. Allow to cool slightly and blend until creamy. Can add chopped herbs & toasted seeds to garnish.