Sauté the leek with the spices in the oil, turning until soft. Add the carrots and potatoes and sauté. Add the soup and simmer on low heat with the lid closed until the vegetables are soft.
Finely grind, refine with the heavy cream and season with salt and freshly ground pepper. Serve warm or cooled.
Tip: Cut bread into long stalks. Warm in cinnamon butter (enough butter with a little cinnamon powder) and toast until golden. Bring to table warm with soup.
Tip: Stock up on high-quality spices – it pays off!
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