a big handful of matchstick-cut carrots
4 tablespoon margarine
2 lbs vine ripe tomatoes (chopped)
1 1/2 cup tomato juice
4 cups vegetable broth
1/2 teaspoon thyme
1. In a medium sized pot, saute leeks and carrots in margarine until they are soft.
2. Add the tomatoes, tomato juice, vegetable broth, and thyme.
3. Cover and simmer for 20 minutes.
4. Puree the soup in a blender and serve.