Creamy Mexican Tomato

• 1 tablespoon olive oil or butter
• 1 onion, finely chopped
• 1 carrot

Put the oil or butter in a pot over a medium-low heat, then add the onion, carrot and garlic and fry gently for 5–10 minutes until they are soft.

Add the tomatoes, cashews and whole dried chilli and give it a good mix.

Pour in 1.2 litres of boiling water and crumble in the stock cub