Olive Magazine
Roasted carrot soup

Creamy carrot soup

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal228
fat16.9g
saturates10.4g
carbs16.8g
fibre5.2g
protein3.2g
salt0.58g
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Make this creamy carrot soup, then check out our carrot and coriander soup, tomato soup and more soup recipes.

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

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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