Tomato-ricotta soup

A delicious and surprising tomato soup, topped with creamy ricotta cheese.

Ingredients for four 2 bunch of good quality tomato puree 1 bunch of ricotta cheese 1 organic carrot 1 onion 2 tbsp white wine vinegar 1 tsp sugar 1 handful of basil 2 dl vegetable stocksalt and pepper olive oil Put a saucepan on the fire and add the vegetable stock, white wine vinegar and sugar. Peel and chop the carrot and onion in the pan. Add the tomato paste. Cook under the lid for 15 minutes until the vegetables are soft. Using a hand blender, blend the tomato soup until smooth. Season with salt, pepper and basil. Add a hefty tablespoon of ricotta cheese, a splash of olive oil and blend again until smooth. Serve the tomato-ricotta soup on plates, scoop a ball of ricotta cheese into the centre with a teaspoon, place a basil leaf on top and drizzle more olive oil around the soup to garnish.