Heat 1 litre of water in a saucepan to just below boiling, add in the grated carrot, finely chopped onion, garlic, tumeric, paprika, black cumin, salt and pepper.
Add the tomatoes into the saucepan without the skin and lower the heat to simmer for 10 minutes. This tomato is very sweet and you need to add a pinch more salt to the soup or alternatively add some miso. It will not be sour. If you are using another type of tomato, then adjust the amount of water and spices to your liking.
Thereafter remove from the heat to cool and add a splash of olive oil.
On a frying pan put a little olive oil and add the variety of seeds.
Cut the cauliflower into small pieces before putting them in with the seeds.
Gently cook on a slow to medium heat taking care not to burn the seeds and cauliflower, but enough to take on a golden colour.
Place the now cooled carrots, onion, garlic, spices and tomatoes into the blender.
After blending for around 30 seconds add in the lightly fried seeds and cauliflower. Blend for a final 10 – 20 seconds.
Pour the soup into a bowl and garnish with fresh parsley, basil or oregano.