A bowl of carrot soup, topped with herby creme fraiche

Carrot soup

Name: Carrot soup
Total time: 1 h
Yield: Serves 6
Ingredients: 1 onion cut into wedges; 800g carrots peeled 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

Published: December 19, 2014 at 2:28 PM

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Serves 6

A little effort

Total time: 1 hr

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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

Vegetarian

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Alternatives

Complete the dish

Make this creamy carrot soup, then check out our carrot and coriander soup, carrot and lentil soup, squash and sweet potato soup, tomato soup and more soup recipes.

Ingredients

Nutrition

1 onion

cut into wedges
800g carrots

peeled 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.

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