Roasted carrot soup with herb crème fraîche

Name: Roasted carrot soup with herb crème fraîche
Total time: 1 h
Yield: serves 6
Ingredients: 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; 200ml; mint, basil or chervil chopped to make 4 tbsp (use any one or a mix of 2 or 3)

1 hour
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.

December 19, 2014 at 2:28 pm

Ingredients

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)

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.