Honeyed carrot soup

Honeyed carrot soup

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(124 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

Kids love this rich, warming soup but it's sophisticated enough for adults, too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
116
protein
3g
carbs
16g
fat
5g
saturates
3g
fibre
6g
sugar
14g
salt
0.59g

Ingredients

  • 2 tbsp butter
  • 2 small leeks, sliced
  • 800g carrots, roughly chopped
  • 2 tsp clear honey
  • small pinch dried chilli flakes (optional)
  • 1 bay leaf
  • 2½ l vegetable stock
  • soured cream or yogurt, to serve

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Method

  1. Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.
  2. Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.

Recipe from Good Food magazine, November 2007

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Comments

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kelvinder's picture

Delicious winter warmer! Didn't have bay leaf, added a sprinkling of italian herb seasoning. Fab recipe and dead easy midweek supper.

lizleicester's picture
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Extremely simple and very tasty. I followed the recipe, including 2.5 litres of stock and it didn't look very promising to start off with but when it was blended it was just right.

gemma391's picture
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Gorgeous soup! I used 1 leak and a bunch of spring onions. Listened to other comments and stuck to 1.8L of stock and it gave a nice consistency to the soup - on the more liquidous side so I'd advise no more stock than that unless you enjoy your soup watery. Sub'd cayenne pepper at the end rather than chilli flakes - added a nice kick. Do not use oil instead as the butter creates a warming smooth taste. FAB!

HBfruit's picture
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As I didn't have any leeks I used a red onion and, after reading other comments, I also used less stock. Very simple and fast to make and very tasty!

lisasimons24's picture

I make this all the time! Perfect for this time of year and utterly delicious!! I do use less stock than it says as I like it a bit thicker.... Yummy and quick!

josie1212's picture

The soup I made looked a little bit yucky and nothing like the lovely orange soup from the picture. I made it in quite a large batch and ate it three times. On the second and third occasion I added turmeric, coriander and extra honey which made it taste better for me. The soup was still OK though, just not as good as I had hoped. Different though, certainly makes a change from the regular boring soups I usually eat.

last edited: 10:43, 2nd Jul, 2013
firecrasher's picture

I made this as per the recipe and it is definitely too thin with 2.5ltrs of stock, will definitely use less next time. Tastes great though, a keeper for sure.

tmhill's picture
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Love this soup. I always have half a bag of carrots that need eating up, and this does the job. Don't be too shy with the chilli - the soup can take it! Agree that the quantity of stock needs reducing, but also tried cooking in half a tin of puy lentils which thickened it up, made it heartier, and kept the fabulous carrot/honey taste. Also double up the leek proportion, too.

tmhill's picture
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Really easy. Really tasty. I think crème fraiche is nicer with this than soured cream, but this is an easy winner and is a great way of using up older carrots and leeks that I always have in the veg drawer.

chri3859's picture
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I've made this soup twice now, both time halving the quantities.
The first time I followed the actual recipe, and it turned out to be a lovely warming, healthy soup which made a great lunch. Went down a treat with my other half as well! My blender isn't fantastic, but I rather liked the 'rustic' slightly chunky texture it gave.
The second time my soup ended up very liquid and not as thick as the first time - suspect I accidentally measured too much stock or something silly like that! But having left it to boil down it was just fine. I left out the bay leaf as I didn't have any, and used chilli powder for seasoning rather than flakes. I also added a little cream just before serving rather than soured cream which really changed the flavour and made the soup very rich and indulgent!
This is an ideal soup for me - tastes great, uses cheap ingredients and is easy to make! Plus, leftovers can be reheated quite happily, and the soup lasts a couple of days if kept cool and covered!

jennisalkeld's picture
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So lovely and Hearty!

monkeyheist's picture
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Lovely recipe but I only put in 1L of stock and it was still not a thick soup. I can't imagine how watery it would have been with 2.5L.

gavinio79's picture
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I don't like carrots particularly, but I love this soup. Really enjoyed it.

christinap2's picture
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very nice simple and easy soup ....we had garlic bread with it, was really good!

lou_lou_82's picture
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Really delicious! As other have said, I blended with about 1.5l of stock and tipped the rest away. Made 6 very good sized portions, perfect for taking to work and reheating.

jennisalkeld's picture
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I reduced the stock to 1.7l and it was lovely and velvety! It was a litte bland for me but a whack of chillli powder, pepper and salt at the end perked it up perfect!

rebeccajayneh's picture
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needed to remove some stock before blending to avoid the soup being watery but otherwise its a really nice winter soup. I swapped the vegetable stock for chicken as I never find it tastes of much!

lib9700's picture
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Easy, tasty and has a lovely Autumn feel to it

bimbobaby's picture
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Really nice. Used 1 L of stock and it was a lovely consistency. Not too, rather thick. Didn't bother with the yogurt. Was a lil heavy handed with the chilli whoops!! Will make again!!

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