Carrots 400gms
Tomatoes 100gms
Onions 25gms
Leeks 10gm
Celery 10gms
Garlic 2cloves
Butter 15gms
Flour 15gms
Stock 1 ltr
Salt and pepper to taste
Cream 10ml
Honey 5ml
Chopped dill leaves

Fine chop all the vegetables. Melt butter in a sauce pan. Sauté onion,  garlic, leeks and celery. Add in tomatoes and carrots and flour. Stir for 2 minutes. Add in vegetable stock. Bring to boil, cover and simmer for 30 minutes. Strain, reserve the liquid. Boil again and restrain. Again boil the soup. Remove scum. Add salt, pepper and honey. Blend cream. Pour into 4 soup bowls and garnish with chopped dill leaves. Serve with dinner rolls or soup sticks.

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