• 1 bunch carrots
  • 150 g unsalted butter
  • 300 ml vegetable stock
  • 80 ml double cream
  • Salt


  1. Peel and slice the carrots.
  2. Heat the butter until it foams in a heavy duty pan.
  3. Add the carrots and a pinch of salt
  4. Cover and cook over a medium heat for 10-12 minutes until the carrots are soft.
  5. Remove the lid and add the vegetable stock.
  6. Bring the stock to the boil then add the double cream and reduce to a thick bubble.
  7. Remove the pan from the heat, transfer the contents to a blender and blend until smooth.
  8. Season to taste.