Creamy carrot soup

Ingredients

• 1½ tbsp oil
• 1 onion sliced
• 1 celery stick sliced
• 3 garlic cloves 2 crushed and 1 left whole
• 1 kg carrots thinly sliced
• 1.5 litre hot veg or chicken stock
• ½ small bunch of thyme
• 2 thick slices sourdough
• 1 tbsp mixed seeds
• 1 tbsp chopped parsley
• 1½ tbsp double cream plus extra to serve (optional)

Instructions

1. Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
2. Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
3. Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.