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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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40 min
(115)
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.
