1In a deep saucepan sauté the carrot and garlic in the butter with a drizzle of olive oil for 7-10mins or until they start to caramelise. Drizzle the honey over the veg and leave it for another 5 mins or until the carrot is glazed.
2In another deep cook the the onion, leek and celery for few mins or until the veg is soft.
3Add the veg stock, water and glazed carrots. Simmer for about 20 mins.
4Blend the soup and heat it again.
5Add black pepper, salt and lemon juice.
6As a last thing mix in the creme and serve to a bowl and garnish with fresh herbs such as parsley.