Serve this soup with a squeeze of lime and some lovely soft brown bread - this is just what you want to be slurping on, on those cold windy days.
Start of by chopping the baby tomatoes in half, place them in a roasting tray with 4 cloves of smashed garlic, a glug of olive oil and a generous seasoning of salt and pepper.
Place them in a preheated oven at 200 degrees for 10/15 minutes until nice and charred and roasted.
While the tomatoes are roasting roughly chop the red onions and carrots and cook them down with another helping of olive oil in a large saucepan on medium heat. Cook for 15 minutes until slightly softened.
Chop the remaining (3) cloves of garlic, chilli, ginger and sun-dried tomatoes. Add these to the onion and carrot and continue to cook everything together for a further 10 minutes.
Crumble in the stock cubes and add the two tins of tomatoes, the tomato puree and 500ml of boiling water.
Add the roasted tomatoes and garlic to the large saucepan and stir everything together.
Season generously with salt and pepper and allow everything to cook down for 5 minutes.
With a hand held blender blitz all the ingredients until smooth. If the soup is too thick for your liking add more water to thin.
Roughly chop the bunch of basil, leaving a little for garnish.
Squeeze in the juice of two limes into the soup and add the chopped basil, give everything one last stir.