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1. 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. 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. Sieve if you'd like it really smooth. Season and keep warm.
2. Mix the crème fraîche and herbs and season. Serve the soup with quenelles of herbed crème fraîche.

Per serving

228 kcalories, protein 3.2g, carbohydrate 16.8g, fat 16.9 g, saturated fat 10.4g, fibre 5.2g, salt 0.58 g

Latest comments and suggestions

• Paula

  14 April 2008

  Paula rated and commented on this recipe

  

  This was absolutely delicious - the children loved it and it was really easy to make. I didn't use the creme fraiche, but the soup was fantastic without it. I will definitely make this again.

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• bc500

  28 April 2008

  bc500 rated and commented on this recipe

  

  Lovely!

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• JERI

  03 July 2008

  JERI commented on this recipe

  easy and good. Used home made chicken broth that was well seasoned as the base, will make again.

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• Mrs H

  22 September 2008

  Mrs H commented on this recipe

  Absolutely delicious. Roasting the carrots really gives this soup a sweet flavour.

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• HughesnHutch

  12 October 2008

  HughesnHutch rated and commented on this recipe

  

  Great....and money saving!!!...ours wasa little thin.....so maybe needed more carrots...Lovely taste and creme fraiche adds nice touch

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• Ellie

  12 November 2008

  Ellie commented on this recipe

  My favourite soup ever - delicious! ...and im not even a big fan of carrots usually

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• klm909

  21 December 2008

  klm909 rated and commented on this recipe

  

  absolutely delicious! we used 1.5L of stock instead of the suggested 2L and the consistency was perfect. didn't bother with the creme fraiche either and still totally divine!!

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• Sakafo

  01 January 2009

  Sakafo rated and commented on this recipe

  

  At the suggestion of commenters here I left out the creme fraiche and used 1.5L of stock, and it came out perfect. A very tasty, and very popular soup.

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• lisa

  05 January 2009

  lisa rated and commented on this recipe

  

  It didnt give me the carrot hit I was hoping for, tasted more of bay and honey, to sweet for me. When roasting the carrots and onions I found that the onions were getting very brown and the carrots were hardly touched, might be worth adding the onions slightly later. Edible but wouldn't make again

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• tenapenny

  06 January 2009

  tenapenny rated this recipe

  

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• Lotty

  03 February 2009

  Lotty rated and commented on this recipe

  

  I halved the ingredients (apart from the onion) as I wasn't sure how it would turn out, but i was pleased with the result. I didn't cover the pan when I was simmering the soup, so it did reduce down a bit, so maybe thats where the full amount of stock could come in. I did also simmer the soup for longer as the carrots were still bitey.It did taste nice so maybe the reducing of the stock intensified the flavour. Would definitely make again. Didn't bother with the Creme Fraiche or seasoning. Not really required.

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• lady_jayne87

  27 August 2009

  lady_jayne87 rated and commented on this recipe

  

  gorgeous! i used two onions instead of one and followed lisa's suggestion to roast the carrots for a bit first before adding the onions. also only used about 1400ml of stock but it came out perfect. will definitely be making again xx

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• annie

  31 August 2009

  annie commented on this recipe

  beautiful soup., didn't have any bayleaf so sprinkled basil whilst roasting.I use 1.5l of stock but still reduces that amount before blitzing the cosistancy was just right.

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Ingredients

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

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour

Ingredients

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

Per serving

228 kcalories, protein 3.2g, carbohydrate 16.8g, fat 16.9 g, saturated fat 10.4g, fibre 5.2g, salt 0.58 g

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