Instructions: Finely grate 50g (2oz) of the carrots. Thinly slice the rest. Melt the butter or margarine in a saucepan on a low heat. Stir in the sliced carrots, onion, garlic, paprika and chilli powder. Cover the pan and cook on a very low heat for 10 minutes. Pour in the stock and add the tomato puree. Bring the soup to the boil, cover and simmer for 20 minutes.

Either work the soup in a blender or food processor or put it through the fine blade of a vegetable mill. Return it to the saucepan and reheat if necessary. Serve in individual bowls, with the grated carrot floating on top.

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