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Ingredients
For the soup
| 1 kg kg | carrots carrot | ||
| peeled and chopped | |||
| 1 | garlic garlic | ||
| crushed | |||
| 10 g g | butter butter | ||
| 1 tbsp tbsp | honey honey | ||
| runny | |||
| 1 | onions onion | ||
| chopped | |||
| 1 | leeks leek | ||
| chopped | |||
| 2 sticks stick | celery celery | ||
| chopped | |||
| 1 l l | chicken stock chicken stock | ||
| 500 ml ml | water water | ||
| 0.5 | lemons lemon | ||
| juice only | |||
| olive oil olive oil | |||
| salt salt | |||
| black pepper black pepper | |||
To serve
| 100 ml ml | double cream double cream | ||
| or crème fraîche or natural yoghurt | |||
| 100 g g | mixed seeds mixed seeds | ||
| 1 loaf loaf | bread bread | ||
| cut into thick slices | |||
Caramelised carrot soup
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0:40 min
(102)
Method
This carrot soup recipe is cheap and easy to make but, thanks to the process of caramelising the carrots before cooking, tastes impressive enough to serve as a starter on special occasions.
- Add the butter and a dash of olive oil to a large frying pan and sauté the carrots and garlic for 5-10 minutes, until beginning to caramelise. Add the honey and cook for a further 5 minutes, until the carrots are glazed and the pan is nearly dry.
- Meanwhile, place a large saucepan over a medium heat and sweat the onion, leek and celery in a dash of olive oil until very soft.
- Add the chicken stock, water and glazed carrots to the saucepan and simmer for 20 minutes, until the carrots are very soft.
- Once cooked, blend the soup until smooth - for an even smoother texture strain the soup through a sieve. Return the blended soup to the pan and season to taste with salt, pepper and lemon juice.
- To serve, divide the soup between bowls and drizzle over the cream or crème fraîche, if using. Sprinkle over the seeds and serve immediately with some crusty bread on the side.
