For the soup
|1 kg kg|| carrots
(peeled and chopped)
|10 g g||butter butter|
|1 tbsp tbsp|| honey
|2 sticks stick|| 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
(or crème fraîche or natural yoghurt)
|100 g g||mixed seeds mixed seeds|
|1 loaf loaf|| 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.