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Spring carrot soup with toasted hazelnuts and tarragon

by Stephanie Brooks

Serves: 6


  • 50g butter
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 100g blanched hazelnuts
  • 1kg spring carrots, chopped
  • 1 eating apple, peeled, cored and chopped
  • 1 tbsp chopped tarragon, plus a small handful of whole leaves
  • 1.2 litres vegetable stock
  • olive oil, to drizzle


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Melt the butter in a large saucepan and stir in the onion and garlic. Cook gently, partially covered, for 10 minutes.
  2. Meanwhile, toast the hazelnuts in the oven for 8-10 minutes or until golden.
  3. Stir in the carrots, apple, chopped tarragon and some seasoning.
  4. Pour in the vegetable stock and bring to the boil. Simmer, partially covered, for 20 minutes.
  5. Leave to cool for 10 minutes, then liquidise 
in batches using a hand blender or liquidiser.
  6. Reheat gently. Roughly chop the toasted hazelnuts and mix with the tarragon leaves; sprinkle the mixture over each bowl of soup. Finish with a drizzle of olive oil.


If you’re using young carrots, you’ll be able to get away with not peeling them.

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