Carrot and Leek Soup

• 4 tablespoons (60 g) unsalted butter
• ½ teaspoon ground cardamom

In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil. Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

In a food processor or blender, purée the soup. If using a b