Carrot Soup With Scones on the Side!

Cooler temperatures are just days away. Time for some hearty soups! You may be a fan of instant soups or soups in a can but nothing beats that hearty taste and comfort of homemade soups.

If you think that making a soup from scratch would be too hard or time consuming, you are definitely mistaken. You can make a hearty soup from scratch in just 35 minutes! Check out this carrot soup with scones recipe!


First for the scones…

  • Plain Flour – 250 grams of plain flour and a littl bit extra for dusting.
  • Baking Powder – A teaspoon is enough.
  • Caraway or Fennel Seeds – You’ll need them toasted and you’ll need a teaspoon.
  • Egg – Just a small one.
  • Buttermilk – 100 ml

Now for the soup!

  • Olive Oil -You’ll need just a tablespoon.
  • Onion – You’ll need a large one, grated.
  • Carrots – About 675 grams of carrots is enough. Grate them
  • Ginger – A 3-cm piece is good. Peel and grate it.
  • Clear Honey – A tabespoon is enough.
  • Vegetable Stock – Get the 900 ml.
  • Parsley – Get the flat-leaf parsley. You’ll need 4 tablespoons.
  • Extra Virgin Olive Oil – 3 tablespoons
  • Lemon Juice – Just a tablespoon.
  • Double Cream – 4 tablespoons is enough.
  • culinary Argan oil – Drizzle on soup right before serving to give you that healthy dose of antioxidants and unsaturated essential fatty acids!

Now, let’s get cooking. Let’s start with the scones.


  1. First, you’ll need to sieve the flour then get a large bowl to mix the flour, baking powder and a pinch of salt. Also stir in the fennel seeds or if you used caraway, then stir that in.
  2. In another bowl, whisk well the egg and buttermilk. Once done, go back to your flour mixture and dig a well in the middle of it. Pour in slowly the egg mixture in the well and with your hands start mixing then start kneading a soft dough.
  3. Dust a clean, flat surface such as your working table with flour. Roll the dough into a ball and then flatten it until it’s 2-3 cm thick. Cut it into 4 parts.
  4. Heat a pan or a griddle. Once heated, start cooking the scones. Remember to cook the scones in medium heat, each side for about 3-4 minutes until the scones are golden all over. Set aside.

Now for the soup…


  1. In low heat, heat a large sauce pan with olive oil. Add in onions and carrots. Cook them for 2-3 minutes. Add in ginger and honey and then the stock. Stir and let it boil.
  2. Once it boils, lower your heat and let it simmer for 3-4 minutes. Season with lemon juice, salt and for that earthy zing, some ground black pepper.
  3. Let the parsley leaves soak in boiling water for 3 minutes. Drain and wash in tap water then put them in a food processor. Add a good splash of olive oil and a pinch of salt then puree it.
  4. For a smoother texture of the soup, process it in a blender too.
  5. Reheat the soup and then put in a dash of the cream, stir well. Ladle some soup into bowls. Give ach bowl a drizzle of the left over cream, pureed parsley and the culinary Argan oil!
  6. Serve the scones on the side!

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