Tomato & Potato Soup

Ingredients:
3 cups chicken stock
1 potato cut into 1 cm cubes
1 carrot peeled and very finely chopped
2 roasted red peppers (the jar ones are fine)
3 large tomatoes
1/4 cup finely chopped fresh basil
1/2 teaspoon sugar
salt to taste

Method:

1. Boil water in a medium sized container. When it's boiling put the tomatoes inside and allo it to cook for 2 minutes until you see the skin cracking. Remove tomatoes from the boiling water and put immediately under cold water. Peel the skin off the tomatoes and seperate the flesh from the seed part. Chop up the flesh finely and keep seperately. Put all the seeds and pul into a strainer and strain out all the liquid. Discard the seeds.
2. Bring the broth to a boil. Add the tomato liquid, finely chopped tomato flesh, carrots and peppers and cook for 30 minutes covered on MEDIUM until the potatoes are cooked.
3. Add the sugar and salt to taste. Cook for 2-3 minutes.
4. Add the basil leaves - Stir.
5. Serve hot