Photo: Cala
Roasted carrot soup with herb crème fraîche
8 ingredients
Serves 6
openrecipes
Roasting early carrots in this vibrant soup brings out their flavour
Estimated Nutrition (whole recipe, rough)
525
Calories
33g
Protein
29g
Fat
34g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes