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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.
Nutritional Information
- Kcals 228
- Fat 16.9g
- Saturates 10.4g
- Carbs 16.8g
- Fibre 5.2g
- Protein 3.2g
- Salt 0.58g