Carrot and Tomato Soup

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

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

Add the chopped tomatoes and cook for another 5 mins.

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

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

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