1 kg carrots, peeled and chopped into large chunks
3 tbsp Rowse squeezy honey, plus extra
3 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
5 sprigs fresh thyme, leaves picked, plus extra to scatter
Heat the oven to 200C, 180C fan, gas mark 6. Toss the carrots with 2 tbsp of the honey and 2 tbsp of the oil and arrange on baking a baking sheet (you may need 2). Scatter with salt and pepper and roast in the oven for 40 minutes, turning half way through.
While the carrots cook, heat the remaining oil in a large pan and cook the onion, garlic and thyme over a fairly low heat for 10 – 15 minutes, until the onion is softened and translucent.
Once the carrots are cooked tip them and any juices from the baking trays into the pan with the soft onions. Add the stock and bring to the boil. Cook for a couple of minutes, then whizz with a stick blender or transfer to a blender and whizz until smooth. Stir in the remaining honey, the cream and extra water if you like a thinner soup. Season and bring back to the boil. Serve scattered with extra thyme leaves, a swirl of cream and a swirl of honey if you like.