1 small onion, chopped
800g carrots, roughly chopped
2 tsp honey
2 tsp thyme leaves
1 bay leaf
2½l chicken 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.
“½ tsp dried thyme” can be used as an alternative to “2 tsp thyme leaves”, if you wish.
vegetable stock can be used as an alternative to chicken stock, if you wish.
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