Roasted carrot soup

Creamy carrot soup

  • serves 6
  • A little effort

This easy carrot soup is seasoned with bay leaves and honey and topped with mint and basil crème fraîche. Make a little extra and heat up the leftovers for a tasty lunch at the office



  • onion 1, cut into wedges
  • carrots 800g, peeled and roughly chopped
  • butter
  • bay leaf 1
  • runny honey 1 tsp
  • vegetable or chicken stock 2 litres
  • crème fraîche 200ml
  • mint, basil or chervil chopped to make 4 tbsp (use any one or a mix of 2 or 3)


  • 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.

Nutritional Information

  • Kcals 228
  • Fat 16.9g
  • Saturates 10.4g
  • Carbs 16.8g
  • Fibre 5.2g
  • Protein 3.2g
  • Salt 0.58g