Roasted Beetroot & Tomato Soup

Ingredients:

3 large beetroot

3 tomato

1tablespoon tomato puree

200 ml whipping cream

1 red onion

2tablespoons olive oil

1teaspoon nutmeg

Salt&pepper

1tablespoon caraway seeds

Mozzarella cheese

Roast the beets in the oven, skin on at 180C for 45-50 minutes.When soft, peel and cut into cubes. Add olive oil in a pan add the diced onions and sweat them. Add the beets, cubed tomatoes and the tomato puree  melted in a glass of water. Add salt, pepper, nutmeg and the caraway seeds. Stir and simmer for 5-10 minutes. Blend everything add the cream and simmer for 5-10 minutes. Adjust seasoning. Pour the soup in serving bowls add the cheese on top and grill under a salamander or oven .