This is what the perfect soup for Spring looks like…. seasonally carrot-y.
Add mint, basil and crème fraîche and it don’t get much better.
1hr | serves 4-5 | easy
1 onion, wedged
800g carrots, peeled and cut up roughly
1 bay leaf
1 tsp honey
2ltr vegetable stock, preferrably h/m
200ml crème fraîche
4 tbsp mint and basil, chopped, and chervil if you get your hands on some
Ya oven, get it 180°C and put the onion wedges and carrots in a roasting tin and bung them in, with butter dotted over them. Roast for 30mins, until the veg are tinged brown at the edges.
Tip the lot into a pan with the honey, bay leaf and stock and bring to a simmer. Cook for 10mins until the carrots are really tender, remove the bay leaf and whizz it all up in a blender or with a hand held blender, whatev’s ya got that’ll get the job done. Season it and keep hot while you stir the herbs into the crème fraîche with some salt and pepper in a bowl.
Serve with quenelles (or dollops as pictured) of crème fraîche and a sprinkling of herbs.
We’ve been cooking this delightful soup since it appeared in Olive in April 2008 – it’s that good.