It is simple: Spread some PAM spray on a frying pan and put chopped cloves of garlic on the still-cold rapeseed oil. They should heat up together with oil, only then they will release the whole flavour, and the soup will be more aromatic. Chop the carrot and onion into cubes and put on the pre-heated frying pan. Fry for several minutes to soften the vegetables. Meanwhile, heat up the tomatoes in a pot. Sprinkle them with salt, basil, oregano and pepper. After a few minutes, put vegetables into the hot paste and cook for ca 10 minutes on small fire. After this time, blend the whole mass – personally, I prefer half-blended soups, namely creams, in which pieces of vegetables can still be detectable. Serve with a scoop of natural yoghurt.