Honey Roast Carrot Soup

DF | GF

Soups make great comfort food, and this one may be the best! A delicious, slightly sweet, roast carrot soup- perfect for winter.

by Rowse Honey

Ingredients
Method

Ingredients

- 1 Kg Carrots
- 3 Tbs Rowse Honey
- 3 Tbs Olive oil
- 1 Large onion
- 2 Garlic cloves
- 5 Sprigs Fresh thyme
- 1.2 Ltr Vegetable stock (Gluten Free)
- 159 ml Cream

Method

1

Heat the oven to 200C, 180C fan, gas mark 6.

2

Toss the carrots with 2 tbsp of the honey and 2 tbsp of the oil and arrange on baking a baking sheet (you may need 2). Scatter with salt and pepper and roast in the oven for 40 minutes, turning half way through.

3

While the carrots cook, heat the remaining oil in a large pan and cook the onion, garlic and thyme over a fairly low heat for 10 – 15 minutes, until the onion is softened and translucent.

4

Once the carrots are cooked tip them and any juices from the baking trays into the pan with the soft onions.

5

. Add the stock and bring to the boil. Cook for a couple of minutes, then whizz with a stick blender or transfer to a blender and whizz until smooth.

6

Stir in the remaining honey, the cream and extra water if you like a thinner soup. Season and bring back to the boil.

7

Serve scattered with extra thyme leaves, a swirl of cream and a swirl of honey if you like.

Comments & Ratings

More Rowse recipes

	1 Kg	Carrots
	3 Tbs	Rowse Honey
	3 Tbs	Olive Oil
	1	Large Onion
	2	Garlic Cloves
	5 Sprigs	Fresh Thyme
	1.2 Ltr	Vegetable Stock (Gluten Free)
	159 ml	Cream

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Honey Roast Carrot Soup

Ingredients

Method

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Comments & Ratings