Carrot soup with dill and mustard

Chilly conditions make carrots sweeter as they turn starches into sugars to keep from freezing. In this recipe, Hugh Fearnley-Whittingstall uses dill to complement this sweetness and adds a punch of mustard to add a little extra warmth to the autumn season. It’s an ideal recipe to showcase the carrot varieties on offer in the farm shop at this time of year: rainbow, orange, and purple.

Ingredients

• 2 tbsp rapeseed or olive oil
• 1 onion, peeled and sliced
• 1 celery stick, sliced
• 500g carrots, peeled and sliced
• 800ml chicken or vegetable stock, or water
• 15-20g bunch of dill
• 1 heaped tsp Dijon mustard
• 2 heaped tbsp crème fraîche
• Salt and pepper

Method

Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrots. Once they start to sizzle, reduce the heat, cover the pan, and sweat the veg, stirring once or twice, for 10 minutes. Add the stock and/or water. Bring to a simmer and cook for 12-15 minutes, or until the carrots are tender.

Meanwhile, cut the top quarter off the bunch of dill and set aside for serving. Discard the stalks from the remaining dill, then roughly chop the frondy leaves. Add the chopped dill to the soup and simmer for another 2 minutes only. Add the mustard, then purée the soup in a blender. Return to the pan and season well with salt and pepper.

Reheat if necessary. Serve the soup in warmed bowls, topped with the crème fraîche. Finish with the remaining dill and a good grinding of pepper.

Recipe from River Cottage