Pre heat the oven to 200ºC
Peel and cut the carrots into similar size chunks
Remove the seeds from the red pepper and cut into quarters.
Wash and cut the leek into similar size as the carrots.
Peel the garlic cloves
Transfer all the vegetables to a baking tray and drizzle with olive oil.
Add the fennel seeds and season with salt and pepper.
Roast in the oven for about 20 to 30 minutes until the carrots are soft.
Once cooked, transfer to a blender and add the vegetable stock. Puree.
The puree will be a bit chunky and that's the texture we are after.
Heat up before serving.
Serve garnished with roasted omega 3 seed mix or a garnish of your choice.