Honeyed carrot soup

Prep: 10 mins Cook: 35 mins


Serves 6
Kids love this rich, warming soup but it's sophisticated enough for adults, too

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal116
  • fat5g
  • saturates3g
  • carbs16g
  • sugars14g
  • fibre6g
  • protein3g
  • salt0.59g
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  • 2 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 small leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 800g carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • small pinch dried chilli flakes (optional)
  • 1 bay leaf
  • 2½ l vegetable stock
  • soured cream or yogurt, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  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.

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Comments (163)

tamariskexe's picture

Lovely, healthy and cheap! Like others I reduce the stock to about 1.5l and I add a potato (not enough to change the flavour just helps to thicken). I go a bit heavier on the chilli flakes too!

jessphippard's picture

So good, added some roasted butternut squash I had leftover, was delicious. Will definitely be making this again.

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

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

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

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

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

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

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!

sligheal45's picture

Try adding potatoe , lentils or a bit of both , a natural thickener and doesn't comprise on taste.

jennisalkeld's picture

So lovely and Hearty!

monkeyheist's picture

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

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

christinap2's picture

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

lou_lou_82's picture

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

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

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!


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