Carrot, ginger and honey soup

What you need

• 25  grams butter
• 200 grams Onion peeled and finely chopped
• 2.5 grams Ginger peeled and finely chopped
• 750 grams Carrots peeled and finely chopped
• 25 grams Honey
• Sea Salt
• Freshly milled pepper
• Lemon Juice
• 1 Litre chicken or Vegetable stock
• 50 mls Double Cream

What to do

1. Melt the butter and sweat the prepared vegetables gently along with the ginger, season well with salt and pepper.
2. As they soften add half the honey and cook gently for 2 minutes.
3. Add the stock and a little lemon juice and bring to the boil.
4. Reduce the heat so that the soup just simmers.
5. Cook for about 25 minutes until the vegetables are really soft.
6. Blitz until you have a smooth puree then add the remaining honey.
7. Adjust the seasoning and add half the cream.
8. Ladle into warm bowls and swirl a little extra cream on top.