Recipe from Christmas Farm. This would be a really tasty and substantial lunch if served with cheese scones.


  1. Melt the butter and gently fry the onions and garlic until soft but not coloured.
  2. Add the flour and cook for about 1 minute.
  3. Gradually add the stock and bring to the boil before adding the milk.
  4. Season to taste and add the allspice, the bay leaf and lemon juice.
  5. Stir in the grated carrot and simmer for 2-3 minutes.
  6. Stir in the cream and heat gently but do not allow to boil. Serve.