This easy carrot soup is seasoned with bay leaves and honey and topped with mint and basil crème fraîche. Make a little extra and heat up the leftovers for a tasty lunch at the office.

Roasted carrot soup with herb crème fraîche
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  1. Ingredients
  2. onion 1, cut into wedges
  3. carrots 800g, peeled and roughly chopped
  4. butter
  5. bay leaf 1
  6. runny honey 1 tsp
  7. vegetable or chicken stock 2 litres
  8. crème fraîche 200ml
  9. mint, basil or chervil chopped to make 4 tbsp (use any one or a mix of 2 or 3)
  1. Method
  2. STEP 1
  3. Heat the oven to 200c/fan 180c/gas 6 and put the onions and carrots in a roasting tin with a few knobs of butter. Roast for 30 minutes or until the veg are tinged brown.
  4. Tip into a pan, add the bay leaf, honey and stock and bring to a simmer. Cook for 10 minutes or until the carrots are very tender, then remove the bay and whizz the lot in a blender until smooth.
  5. Sieve if you’d like it really smooth. Season and keep warm.
  6. STEP 2
  7. Mix the crème fraîche and herbs and season. Serve the soup with quenelles of herbed crème fraîche.
Adapted from
Adapted from
Abundant Energy //