Tomato, Carrot and Dill Soup

• 1 tablespoon olive oil
• 25 g / 1oz Butter
• 1 large onion, finely chopped
• 4 cloves garlic (large), crushed crushed
• 2 celery stalks, finely chopped
• 500 g / 1lb 2oz carrots, roughly chopped
• 2 400 g tins good quality Italian chopped tomatoes
• 800 ml / 1 ½ pts vegetable stock (made with 2 stock cubes)
• 150 ml / 6floz single cream small pot
• 15 g / ½ oz dill, finely chopped chopped
• Freshly ground salt and pepper

Garnish (optional)

• Extra single cream to drizzle
• Extra dill fronds