Carrot cream

Peel carrots and cut them into big pieces. Peel and chop the onion and leeks.
Put all these vegetables in a saucepan together with aromatic herbs and tomato paste, cover with cold water, season to taste with salt and bring to the boil on a medium heat.
At this point lower the flame and keep on cooking, half-covered, stirring now and then, until all the vegetables are tender and the soup has the thickness you prefer.
Purée the mixture, add the olive oil, stir and serve immediately.
You can sprinkle some grated Parmesan, if you like it.