The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
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
This recipe was liked
This recipe was disliked
An error occurred, please try again
40 min
(113)
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.
