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SERVES 4
320g/11oz leeks, sliced
2 tbsp olive oil
320g/11oz carrots, sliced
320g/11oz tomatoes, skinned and chopped
1.25 litres/2 pints/5 cups vegetable stock
2 tbsp double cream
salt and freshly ground black pepper
Gently fry the leeks in the oil for about 5 minutes. Add the carrots, tomatoes and stock and bring to the boil. Reduce the heat, cover and simmer for about 20 minutes until the vegetables are tender. Pour the soup into a food processor or blender and processs until smooth. Return to the pan, stir in the cream, season to taste with salt and pepper and warm through.