Vegetarian Borscht – beetroot soup with sour cream

Ingredients

• 1 large carrot
• a little olive oil to drizzle
• 2 bay leaves
• 3 large beetroot
• 2 celery sticks
• 400 g | 14oz chopped tomatoes
• 1 large onion
• pinch ground allspice
• 1 small crisp apple
• sour cream to serve
• 1 tbsp butter + 1 tbsp ollive oil
• 2 litres | 8 1/2 cups hot vegetable stock
• salt and freshly ground pepper to season
• pinch ground cloves
• fresh dill to garnish