Tomato soup.
(Did not take a picture.)
Pre-heated the oven to 225°C (~440 F) and put baking paper on a tray.
Chopped a clove (or two) of garlic and half of a red onion, and put them on the tray.
Cut half of a chili and two carrots and added them as well.
Rinsed some (around nine-ish) cherry tomatoes and added them to the tray.
Seasoned them all with a teaspoon of salt, a sprinkle of chili powder and black pepper, a teaspoon of (smoked) paprika powder, a tablespoon of vinegar, and a tablespoon of (olive) oil.
Put the tray into the oven to roast for twenty minutes. Meanwhile rinsed a can of black beans.
Took a large pot and added a can of crushed tomatoes with three decilitre (one and a quarter cups?) of water. Heated that up and let it simmer on low heat until the vegetables were done.
Added the vegetables into the pot and let it simmer for ten minutes.
Took the pot off the burner, used a hand blender to turn it all into a paste, added the black beans, and let it simmer for some minutes.
Meanwhile heated up a pan and used it to roast some tortillas (for dipping into the soup.) Enough to colour them.
Squeezed the juice of a lime into the soup. Mixed. Added some chopped fresh coriander on top.
½ red onion
1 clove of garlic
½ chili pepper
2 carrots
~9 cherry tomatoes
1 tsp of salt
black pepper
chili powder
1 tsp of paprika powder
1 tblsp of vinegar
1 tblsp of oil
1 can of black beans
1 can of crushed tomatoes
3 dl of water
½ a pot of coriander
a lime
tortillas