Trio of Soups: Carrot Soup
- 1 tbsp butter
- 1 onion, sliced
- 1 sprig thyme
- 500g medium carrots, peeled and sliced
- 1 tsp sea salt flakes
- 750ml water
- Freshly ground black pepper
- A few drops of fresh lemon juice, for seasoning (optional)
- 90ml fresh cream
- 4 tsp Cream
- 1 tbsp finely chopped Chives
Heat the butter in a Le Creuset Cool Mint 22cm Signature Round Casserole over a medium-low to low heat.
Add the onions and thyme, replace the lid and sweat for 15 minutes.
Add the carrots and salt, turn the heat up to medium-high to high and cook, stirring for 5 minutes.
Add the water and bring to the boil, turn the heat down so it’s simmering, replace the lid and cook for 30 minutes.
Process with a handheld blender until smooth, season to taste with black pepper and the lemon juice, stir through the cream and heat through.
Divide between four Le Creuset Cool Mint Mini Round Cocottes and serve garnished with a swirl of cream and a sprinkling of finely chopped chives.