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Roasted carrot soup with herb crme frache
- 1 onion , cut into wedges
- 800g carrots , peeled and roughly chopped
- 1 bay leaf
- 1 tsp runny honey
- 2l vegetable or chicken stock
- 200ml crme frache
- 4 tbsp chopped mint , basil and chervil (use any one or a mix of 2 or 3)
Directions:View on BBC Good Food
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