For the soup
|1 kg kg||carrots carrot|
|peeled and chopped|
|10 g g||butter butter|
|1 tbsp tbsp||honey honey|
|2 sticks stick||celery celery|
|1 l l||chicken stock chicken stock|
|500 ml ml||water water|
|olive oil olive oil|
|black pepper black pepper|
|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 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.