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


  • 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


  • 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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