Carrot soup

Soften chopped onion in a little oil, add sliced carrots and stock, then simmer for 20–25 minutes until the carrots are tender. Blend until smooth and finish with black pepper and a squeeze of lemon.

Roast the carrots at 200 °C for about 30 minutes before simmering them with stock; browning brings out their sweetness. A spoonful of tahini or coconut milk also gives the blended soup a creamy finish.

Cumin, coriander and ginger all suit carrots; fry the spices briefly with the onion to bring out their aroma. For a warming bowl, add a pinch of chilli and finish with lemon juice.

Serve it with crusty bread, a cheese toastie or savoury scones. Toasted pumpkin seeds, a swirl of yoghurt or chopped coriander make useful toppings.

Yes. Cool it promptly, portion it into airtight containers and freeze; leave a little room at the top for expansion. Defrost in the fridge and reheat until steaming hot, stirring well.

Keep it in a covered container and use it within three days. Cool it promptly rather than leaving the pan at room temperature.

Yes: pumpkin soup works well anywhere you want a similarly smooth, gently sweet bowl, though its flavour is less distinctly earthy. Both list 33 kcal per 100 g.