This soup has a lovely Eastern flavour, as the aromatic cardamom belongs to the ginger family. Using vine-ripened tomatoes will enhance the tomato flavour.
1. Crush the cardamom pods on a board with a rolling pin and place the seeds and pods in a piece of muslin. Tie the muslin securely with kitchen string.
2. Heat the oil in a large saucepan set over a medium heat. Add the onion and garlic and cook for about 5 minutes, until softened, then pour in the warm stock and the white wine. Bring to the boil, then add the carrots, tomatoes and their vine and the muslin. Reduce the heat and simmer for 25 to 35 minutes, until the carrots are softened. Remove the muslin and vine and season to taste.
3. Blitz the soup with a hand-held blender or in a food processor until smooth. Pass through a fine-mesh sieve back into the saucepan to remove any tomato seeds and skins and reheat the soup.
4. Ladle the soup into warmed bowls, garnish with the fresh herbs and serve with some gluten-free bread on the side.
*Always check Coeliac Society Foodlist for gluten-free brands.