Heat oil in a deepish saucepan. Add onions and cook over a moderate to High heat, stirring occasionally, until beginning to caramelise. Add garlic, carrot, bayleaf and ginger and sauté 3–4 minutes. Add tomatoes and bring to the boil. Cover and simmer gently for 15 minutes.
To make croûtons, butter or oil bread and cut into
To serve, check soup for seasoning, adding salt and pepper to taste. Ladle into bowls, scatter croûtons on top and sprinkle with spring onions.
© 2003 Peter Gordon. All rights reserved.