Carrot soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
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.
