TOMATO SOUP WITH POLENTA FLATBREAD

Ingredients:
For the flatbread
120 grams plain flour
100 grams cornmeal
50 grams polenta
150 ml water
30 ml (2 tablespoons) oil
2 teaspoons baking powder
1 teaspoon garlic powder
For the soup
1 large onion
200 grams carrots
200 grams potatoes
1 tablespoon sugar
400 grams canned tomatoes
300 ml tomato purée
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
¼ teaspoon ground ginger

For the flatbread, sift (or whisk) together the flour, cornmeal and polenta with the baking powder, add the garlic powder, along with the oil. Slowly pour in the water, as you mix with a wooden spoon, until you get a soft and elastic dough. Divide the dough into six pieces; roll each out (on a floured surface) as flat as you can, then fry them on a lightly oiled skillet (about 2-3 minutes per side).

For the tomato soup, finely dice the onions and carrots and sauté them (on about a tablespoon of olive oil) for about 10 minutes, over medium heat, until the onion softens. Stir in the canned tomatoes (drain them and chop them before you add them to the pot), sugar, tomato purée, diced potatoes, and the spices. To that, add 600-700 ml of water (boiling or warm, but not cold), turn the heat up and bring to a simmer.

Cover the pot and simmer, still on medium heat, for 20-25 minutes, until the potato is tender. Purée with a stick blender (or in a blender) until smooth. Serve immediately.