This is a private note that has been shared.

🥕🌿 Spiced Honey-Carrot & Coriander Soup

Sweet, savoury, sharp, with gentle heat

Serves: 3–4 Prep: 10 mins Cook: 20–25 mins

Ingredients

1 large onion, finely chopped

1–2 tbsp olive oil

300–400g honey-glazed roasted carrots, chopped

1–2 tbsp chopped jalapeños

500–600ml Bisto Best onion gravy

100–200ml water

100–150ml milk

Salt & black pepper

1–2 tsp malt vinegar

Small handful fresh coriander, chopped

To serve

Soured cream

Fresh coriander

Method

  1. Soften onion Heat olive oil in a saucepan. Add onion with a pinch of salt and cook gently 8–10 mins until soft.

  2. Add carrots & jalapeños Stir in chopped carrots and jalapeños. Cook 2–3 mins.

  3. Blend with gravy Add onion gravy and blend until smooth.

  4. Adjust texture Return to pan. Add water and milk until thick but pourable.

  5. Balance Season with salt and pepper. Add malt vinegar gradually, tasting until sweetness is balanced.

  6. Finish Stir in fresh coriander (and extra jalapeños if desired). Heat gently.

Serve

Top with soured cream and a sprinkle of coriander.

Notes

Vinegar is key — don’t skip

Jalapeños should lift, not overpower

If too thick → add water

If too sweet → add more vinegar, not salt