Carrot Soup Recipe
This easy carrot soup is seasoned with bay leaves and honey and topped with a herby crème fraîche. Make some extra and heat up the leftovers for lunch
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Cooking tools:
- Roasting pan
- Oven
- Saucepan
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
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
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