In a deep pot heat the butter substitute and add the chopped onion cooking until white but not browned. Add the garlic. Peel and chop the carrots into chunks. Add to the onion and garlic. After about 10 minutes, add the tomato polpa and cook for a short while. In a jug add 500ml of boiling water to a chicken stock pot. Add to the pot with the carrots and tomatoes. Leave to cook for a while until the carrots are nice and soft. Liquidize into a thick and chunky soup

Optional: Add a swirl of single cream, grated Parmesan or chopped fresh ġbejniet before serving.