Carrot soup
Serves 6
A little effort
Total time:
This creamy carrot soup is seasoned with bay leaves and honey and topped with mint and basil crème fraîche. Make some extra and heat up the leftovers for lunch
Skip to ingredients
- 1 onioncut into wedges
- 800g carrotspeeled and roughly chopped
- butter
- 1 bay leaf
- 1 tsp runny honey
- 2 litres vegetable or chicken stock
- 200ml crème fraîche
- chopped to make 4 tbsp (use any one or a mix of 2 or 3) mint, basil or chervil
Nutrition: per serving
- kcal228
- fat16.9g
- saturates10.4g
- carbs16.8g
- fibre5.2g
- protein3.2g
- salt0.58g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6 and put the onions and carrots in a roasting tin with a few knobs of butter. Roast for 30 minutes or until the veg are tinged brown.
Tip into a pan, add the bay leaf, honey and stock and bring to a simmer. Cook for 10 minutes or until the carrots are very tender, then remove the bay and whizz the lot in a blender until smooth.
Sieve if you’d like it really smooth. Season and keep warm.step 2
Mix the crème fraîche and herbs and season. Serve the soup with quenelles of herbed crème fraîche.