Creamy roast tomato soup Recipe

• 1 large ripe but firm red pepper, halved, seeded and cored
• The seeds of 6 cardamom pods (use a wooden chopping board and a flattened knife to gently crush the pods and remove the seeds)
• 1,5kg of mixed Cherry and Roma tomatoes
• 1 finely chopped red onion
• 3 cloves of garlic, peeled, crushed and finely chopped
• 1 tin (115g) tomato paste
• ½ teaspoon cumin powder
• 4 curry leaves
• 1 tablespoon olive oil
• 2 cups of vegetable or chicken stock (I always make a cup or two extra, just in case the soup needs a bit of thinning out after the roasting and cooking process)
• 1/3 cup brown sugar
• 1 cup of cream
• 1 tot of brandy

Directions