Carrot and courgette soup - The Jewish Chronicle

Ingredients

• 2 large echalion shallots, sliced
• 1 leek, finely sliced
• 1.3kg carrots, cubed
• 650g courgettes, sliced
• Sea salt and white pepper
• 2 tbsp tomato purée
• 1 tsp sugar
• 2 tsp vegetable stock powder
• 1 celery stick, cut in half
• 2 tbsp olive oil
• Chives
• Crème fraîche