Carrot Soup Recipe | olivemagazine

Ingredients

• 1 onion cut into wedges
• 800g carrots peeled and roughly chopped
• butter
• 1 bay leaf
• 1 tsp runny honey
• 2 litres vegetable or chicken stock
• 200ml crème fraîche
• chopped to make 4 tbsp (use any one or a mix of 2 or 3) mint, basil or chervil