Carrot soup with griddled scones

A piping-hot scone with fragrant caraway or fennel seeds is the ideal partner for Merrilees Parkers rich root vegetable soup
By Merrilees Parker
Carrot soup with griddled scones
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the scones

  • 250 g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp caraway or fennel seeds, toasted
  • 1 small egg
  • 100 ml buttermilk

For the soup

  • 1 tbsp light olive oil
  • 1 large onion, finely grated
  • 675 g carrots, grated
  • 3 cm piece ginger, peeled and grated
  • 1 tbsp clear honey
  • 900 ml vegetable stock
  • 4 tbsp leaves flat parsley
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 4 tbsp double cream


1. For the scones: sieve the flour, baking powder and a pinch of salt into a large mixing bowl, then stir in the caraway or fennel seeds.

2. In a small bowl, whisk the egg and buttermilk until well combined. Make a well in the middle of the flour mixture. Slowly pour in the buttermilk mixture and quickly bring the ingredients together with your hands. Gently knead into a soft dough (try not to overwork the mixture).

3. Turn the dough out onto a lightly floured surface. Roll it into a ball and flatten so that it is 2-3cm thick. Cut into four equal pieces.

4. Heat a non-stick frying pan or griddle until hot. Add the scones, then turn the heat down to medium. Cook on each side for 3-4 minutes, or until the scones are golden all over and cooked through. Set aside and keep warm.

5. For the soup: heat the oil in a large saucepan. Add the grated onion and carrots and cook over a low heat for 2-3 minutes, or until beginning to soften. Add the ginger and honey, then pour in the stock and stir well. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the vegetables are tender. Season to taste with lemon juice, salt and freshly ground black pepper.

6. Meanwhile, place the parsley leaves in a small heatproof bowl and pour over some boiling water. Leave to stand for 2-3 minutes, then drain and cool under the cold tap. Drain again and place the parsley in a food processor. Add a splash of olive oil and a pinch of salt, then blend to a purée. Season with freshly ground black pepper.

7. Using a stick blender, lightly process the soup until it is mostly smooth, but with a bit of texture.

8. To serve, reheat the soup if necessary, then add a dash of the cream and stir well. Ladle into bowls and drizzle over the remaining cream and the parsley purée. Grind over some black pepper and serve with a scone on the side.

Rate This Recipe