Tomato, Carrot and Dill Soup

• porties: 8 servings

Ingrediënten

1 tablespoon olive oil

25 g / 1oz butter

1 large onion, finely chopped

4 cloves garlic (large), crushed (crushed)

2 celery stalks, finely chopped

500 g / 1lb 2oz carrots, roughly chopped

2 400 g tins good quality Italian chopped tomatoes

800 ml / 1 ½ pts vegetable stock (made with 2 stock cubes)

150 ml / 6floz single cream (small pot)

15 g / ½ oz dill, finely chopped (chopped)

freshly ground salt and pepper

Extra single cream to drizzle

Extra Dill fronds

Instructies

Sweat the onions, celery and crushed garlic in the oil and butter in a large pan over a low heat (with the lid on) for 10 minutes until softened but not browned.

Add the carrots and gently fry for another 2 minutes stirring constantly.

Add the 2 tins of chopped tomatoes and vegetable stock.

Bring to the boil and simmer for 25 minutes.

Add the chopped dill and season.

Liquidise the soup with a stick blender.

Stir in the cream and adjust the seasoning if necessary.

Bring back to serving temperature.

Serve with a swirl of cream and garnish with a sprig of dill. Enjoy with crusty bread.