If you’ve grown carrots this year and, like Kate Dunn of ID Property Services, you have more than you know what to do with, try Kate’s recipe for carrot soup:

3oz butter
4 large carrots, sliced
1 potato, cubed
1 onion, sliced
½ teaspoon dried thyme
1 pint vegetable stock (600 ml)
salt and ground black pepper to taste

Melt butter and soften carrots, potato, onion and thyme in a pan for approx 5 mins. Add vegetable stock and cook until veg is tender. Liquidize and season to taste.