You will need a blender
Prep time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes
Heat the oil in a saucepan. Add the onions and carrots and heat over a medium heat for 15 minutes, stirring from time to time, so they don’t brown. The longer the onions cook, the more flavour there will be.
Add the grated celeriac and garlic and cook for a further 5 minutes until the carrots are starting to soften. Add the ground coriander, give it a stir, and cook for 2 minutes.
Add the water and vegetable bouillon and bring to the boil. Turn down to a simmer and cook for 25 minutes, or until the carrots are soft.
Add 1 tablespoon honey and the lemon juice. Blitz and season with salt and pepper to taste.
DOWNLOAD OR PRINT RECIPE HERE.
This sweet carrot soup will freeze well so feel free to make a double batch and freeze half.”