Curried potato, tomato and garlic soup is probably my all time favourite soup recipe. It is vegan, gluten free, and freezes very well.
1 kg potatoes, peeled and chopped
1 kg tomatoes, quartered
1 small knob garlic
1 Tbs olive oil
1 Tbs curry powder, or to taste
3 cups water (adjust for desired consistency)
Method: Place potatoes and garlic in a baking dish, drizzle with olive oil, season with salt and pepper, and roast at 190C for about 20 mins. Add tomatoes, stir through curry powder, and roast for a further 20 mins, ensuring that the potatoes are tender. Puree in a food processor and scoop out into a large saucepan. Add water, stirring thoroughly, and heat through. Serve with home baked bread.