Winter Carrot Soup ( Recipe)
Winter Carrot Soup (Recipe)
Ingredients
15 g Butter
1 Leek, white and light green parts only, thinly sliced
500 g Carrots, peeled and thinly sliced
2 tsp Thyme leaves
1 Ltr Vegetable stock
1 splash Cream, for finishing
Melt the butter in a heavy-based saucepan over low heat. Add the leek, cover the pan and cook until it begins to soften, about 10 minutes.
Add the carrots and thyme leaves with the vegetable stock. Season with sea salt flakes and black pepper. Cover and simmer until the carrots are very tender, 25-30 minutes.
Remove soup from the heat and leave to cool a little before blending to a puree.
Return the carrot soup to the saucepan and heat. Ladle into warmed soup bowls and drizzle a little cream over each bowl of soup.
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