Creamy carrot soup

• butter↗1½ tbsp tbsp
• onion↗1

  chopped

• celery stalk↗1

  chopped

• garlic cloves↗3

  2 minced and 1 left whole

• carrots↗1 kg g

  thinly sliced

• chicken broth↗1.5 litre hot veg or l
• thyme↗½ small bunch of
• sourdough bread↗2 thick slices slice

  2 thick slices

• mixed seed blend1 tbsp tbsp
• parsley↗1 tbsp chopped tbsp

  chopped

• heavy cream1½ tbsp tbsp

  plus extra for serving (optional)

Step-by-step instructions

1. 1

   Heat 1 tbsp of oil in a large pot or deep skillet. Sauté the onion and celery over low heat for 5 minutes. Add the minced garlic and cook for another 1 minute. Add the carrots, broth and thyme, then season and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 25 minutes until the carrots are tender.

2. 2

   Meanwhile preheat the oven to 220 °C/200 °C fan/gas 7. Rub the whole garlic clove on both sides of the sourdough bread. Tear it into coarse pieces and toss with the remaining oil, a generous pinch of salt and the seeds. Spread on a baking tray and bake for 8–10 minutes until golden and crisp. Mix with the chopped parsley and set aside.

3. 3

   Remove the thyme from the pot and discard. Blend the soup with an immersion blender until smooth. Stir in the cream and season to taste. To serve, divide the soup among four plates, top with the croutons and drizzle a little extra cream if desired.