Drizzle the tomatoes with 20 ml of the olive oil and the salt. Oven-roast at 200°C until soft and blistered.
Cook the garlic, ginger, carrots and onions in the remaining 50 ml olive oil until soft but without colour. Add the seafood masala and fry for a minute or two. Add the roasted tomatoes and cook for a further 5 minutes. Add 800 ml of the vegetable stock and the whole peeled tomatoes. Cover with a cartouche (paper or silicone lid) and cook for 20 minutes until the onions and carrots are soft.
Let the soup stand for 1 hour to develop its flavour, before transferring the soup to a blender. Blend with the remaining 700 ml vegetable stock until smooth. Do not add all the stock at once; rather add it slowly to adjust consistency. Season to taste.
To make the vetkoek, combine the yeast with the lukewarm water. Allow it to sit for 5 minutes. Combine the flour, honey and coriander and add the water mixture. Once incorporated, add the salt. Knead until a dough is formed and it is no longer sticky. Cover and rest for 30 minutes. Knock down the dough and let it sit for a further 30 minutes, and then roll 30 g portions into balls, and prove the balls for 15 minutes. Deep fry at 180°C for 4 minutes or until golden brown, and drain excess oil on paper towels.
To assemble, discharge 45 ml of the espuma into the middle of each hot soup plate. Sprinkle with 4 sprigs micro coriander and wet masala. Add a coriander vetkoek to the plate. For effect, pour the 180–200ml portion of soup at the table, into the centre of the espuma.