By keeping this simple, the full natural flavour of the carrots comes to the fore, underlined by a hint of fresh herbs. This is a great low calorie soup which is quickly blended until smooth with the Dualit hand blender.
Thyme, coriander or basil can be used instead of tarragon.

• 500g (1lb 2oz) carrots
• 1 onion, chopped
• 1-2 tbsps olive oil
• small bunch of fresh tarragon
• 1.25 litres (2 pints) vegetable or chicken stock (can be made with bouillon powder or a stock cube)
• 2 strips of lemon zest and the juice of a lemon
• salt & ground black pepper
• half fat crème fraîche or natural yogurt to serve

Peel, top, tail and chop the carrots and place in a saucepan with the oil. Heat until sizzling, then cover and cook on a gentle
heat for 5 minutes.

Add two sprigs of tarragon, the stock and salt and pepper to taste.

Bring to the boil, add the lemon zest and simmer for 15 minutes until the carrots have softened.
Remove the zest and pour off half the stock into a heat-proof jug.

Using the Dualit hand blender, whiz the carrots in the pan until smooth and creamy. Return the saved stock, and bring back to the boil. Add lemon juice to taste and check for salt and pepper.

To serve: sprinkle with some chopped tarragon and small dollops of crème fraîche/yogurt.