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  • 2 tbsps salted butter
  • 1 tbsp rapeseed oil
  • 2 large onions, chopped
  • 4 large carrots, chopped
  • 5-6 large tomatoes, roughly chopped
  • 1 litre chicken stock
  • 2 tsps creme fraiche or natural yogurt, salt and black pepper to season
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    Method

    • step 1

      Melt the butter over a gentle heat in a large, deep pan. Add the oil and the chopped onions.
    • step 2

      After 3 to 4 mins add the chopped carrots. Continue to cook over a gentle heat for 10 to 15 mins, stirring regularly.
    • step 3

      Add the chopped tomatoes and cook for another 5 mins.
    • step 4

      Add the hot chicken stock. Increase the heat and bring the pan to a steady simmer. Cook for 10 mins.
    • step 5

      Remove from heat. Carefully use a stick blender to blend to an even and smooth consistency.
    • step 6

      Season with salt and freshly ground black pepper, drizzle with a little creme fraiche or natural yogurt and serve!
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