Awesome Chunky Tomato Bean Soup

Heat olive oil in a large saucepan. Fry onion, garlic and carrots until fragrant, about 5 minutes. Add cherry tomatoes, tomato puree, vegetable broth and herbs. Simmer over medium-low heat for about 20 minutes or until carrots are tender. Stir in cornflour mixture (optional), and simmer until soup is thick and glossy.

Add salt and pepper to taste, and depending on the tartness of the tomatoes, it may need 1 to 2 teaspoons honey to balance the acidity.

Stir in kidney beans, spoon into soup bowls and serve hot.

Notes:
1. For a thin, brothy soup, leave out the cornflour.
2. Add a couple of generous handfuls of baby spinach right at the end of cooking time and allow to wilt before serving for a healthy dose of greens.