Carrot soup with griddled scones

Prep: 35 mins
Cook: 30 mins
Carrot soup with griddled scones

For the scones

250 g plain flour, plus extra for dusting

1 tsp baking powder

1 tsp caraway or fennel seeds, toasted

1 small egg

100 ml buttermilk

For the soup

1 tbsp light olive oil

1 large onion, finely grated

675 g carrots, grated

3 cm piece ginger, peeled and grated

1 tbsp clear honey

900 ml vegetable stock

4 tbsp leaves flat parsley

3 tbsp extra virgin olive oil

1 tbsp lemon juice

4 tbsp double cream

Salt, freshly ground black pepper

To make the scones: In a large bowl, sift together the flour, the baking powder and a pinch of salt. Add the fennel or caraway seeds.

Beat the egg and buttermilk in a small bowl until they are well blended.

Using your fingers or a spoon, create a well in the center of the flour. Little by little, pour the egg and buttermilk mixture in the well then quickly mix everything together. Work the dough with your fingers until soft.

Remove the dough from the bowl and put it on a lightly floured work surface. Shape into a ball then roll out into 2-3cm thickness. Divide into 4 equal pieces.

Set a non-stick frying pan or griddle over high heat. When hot, place the pieces of dough in the pan. Lower the heat to medium and cook for 3 or 4 minutes on each side. The scones are ready when they are thoroughly cooked with a nice golden colour. Reserve while keeping warm.

To make the soup:  Pour the oil into a large saucepan and set over medium-high heat. Throw in the onions and carrots. Turn down the heat to low and cook for 2 to 3 minutes, until they become tender. Stir in the honey, ginger and stock then bring to the boil. Lower the heat and stew for another 3 or 4 minutes, until completely soft. Add the lemon juice, salt and pepper.

In the meantime, put the parsley in a small heatproof bowl and soak with boiling water. Set aside for about 2 or 3 minutes. Remove the water using a colander then splash the parsley with cold water. Drain once more. Blend into a purée together with a dash of olive oil and salt. Sprinkle with black pepper.

Blend the soup with a hand blender until smooth. The soup should keep a little texture though.

Heat the soup again then stir in a bit of cream. Divide into 4 bowls and top with the rest of the cream and the parsley purée. Sprinkle with black pepper and serve each bowl with a scone. 

Serves
4

Preparation Time
35 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables

Recipe Type
Soups, Dinner, Bread, Easy, Lunch Box, Vegetarian

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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