1 small onion, chopped
800g carrots, roughly chopped
2 tsp honey
2 tsp thyme leaves (or ½ tsp dried thyme)
1 bay leaf
2½l chicken or vegetable stock
- Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 5-6 minutes until soft. Add the carrots, honey, thyme and bay leaf, then cook for 2-3 mins.
- Pour in the stock and increase the heat to high. Bring to the boil, then reduce the heat and simmer for 30 minutes.
- Remove the bay leaf. Purée the soup until smooth using a stick blender or food processor, in batches if necessary, then taste and adjust the seasoning.
- When ready to serve, reheat the soup to a gentle simmer. Ladle into warmed bowls.
Per serving 72kcals, 3g fat (1.7g saturated), 10.5g carbs, 6.1g sugars, 1.5g protein, 2.1g fibre, 0.88g sodium
MAKE IT YOURS
To make this dairy-free, use two tablespoons of olive oil in place of the butter. If dairy isn’t an issue, this is delicious served with a swirl of cream or natural yoghurt on top of each portion.
Make this gluten-free by using gluten-free stock