Carrot and Cream Cheese Soup

Thinly slice the carrots and the onion and finely chop the garlic.

Melt the butter in a saucepan on a low heat.

Stir in the carrots, onion and garlic, cover them and let them sweat for 10 minutes.

Pour in the stock and bring it to the boil.

Add the bouquet garni. Cover and simmer for 20 minutes.

Remove the bouquet garni. Put the soup into a blender with the cheese and tomato paste and work it until it is smooth.

Reheat it before serving if necessary.