Ingredients

For the Soup
• 500g Good Natured Crunchy Carrots
• 1 chopped onion
• 2 cloves garlic, crushed
• 1 large sprig of thyme
• 3 tablespoons vegetable oil
• 600ml chicken stock
• 500ml milk
• juice of half a lemon
• salt and pepper
For The Muffins
• 200g plain flour
• 50g wholemeal flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• good pinch dried thyme
• 50g grated cheese (I’ve used chaddar and Cour de Lion Le Dore)
• 250g Good Natured Crunchy Carrots coarsely grated
• 2 medium free range eggs
• 284ml carton buttermilk
• 3 tablespoons olive oil
• salt and pepper

Instructions

For the Soup
1. Chop the carrots into small pieces. Put in a pan with the oil, onion, garlic and herbs and heat until sizzling. Reduce the heat, partially cover, and sauté gently for 10 minutes until softened but not browned.
2. Add the stock and some seasoning and bring to the boil. Simmer for 15 minutes. Add the milk and simmer for a further five minutes.
3. Strain off the liquid.Remove the herb stalks. Put the veg into a food processor/blender and blitz to desired consistency (I prefer a bit of texture rather than something really smooth).
4. Add the strained liquid and pulse for a few seconds. Poor back into the pan and heat. Add lemon juice to taste and serve.
To Make the Muffins
5. Oven to 200C. Mix together the two floors, baking powder, soda, dried herbs, cheese and carrots. Add big pinch of salt and one of pepper.
6. Beat together the eggs, buttermilk and oil. Pour this into the dry ingredeints and mix together but don’t overbeat.
7. Fill a 12 hole deep muffin case (silicon one wont need lining). Bake for 15 minutes. Remove from oven, top with a little grated cheese, and return for another 5 minutes or so.