Place a large pot on medium high heat, add the oil and heat for about a minute
Add sliced leek and onions to the oil and stir till it's translucent but not browned (this should only be for about 3 minutes)
Add sliced carrot to the above and continue to stir for another minute, add sun dried tomatoes, chilli flakes, paprika and thyme and stir to combine.
Add chicken broth/stock, stir to combine and cover with the lid and leave it to simmer for about 20 minutes or until carrot is soft and fork can go through easily.
Turn off the heat, use an immersion blender to puree the mixture or leave to cool and then puree in a blender.
Check for salt and seasoning and adjust accordingly. Serve the carrot leek soup with some more fresh thyme and hot-buttered dinner roll or any other crusty bread of choice. Enjoy x