Honeyed carrot soup

Honeyed carrot soup

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(125 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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benni's picture
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Really delicious soup, very easy to make but definately need to use less stock than the recipe recommends.

jaynebrown373's picture

This soup is gorgeous and so easy. My children loved it. The first time I made it I used a bit of medium curry powder instead of chilli flakes and it was still gorgeous.

weatherley's picture
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Not only the nicest soup I've ever made, but the best soup I've ever tasted!!! Didn't have enough carrots so used swede too.

alice_absinthe's picture
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Absolutely brilliant recipe - simple but effective.

Followed it to the letter and ended up with a freezer full of soup - although after boasting about how yummy it was the supplies were quickly diminished by visiting relations.

Especially good for students as many of the ingredients are storecupboard essentials plus things you can pick up reduced with a little late night shopping.

Will definately be making again.

hfnoon's picture
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Just made this soup and it was delicious! Used onion as I didn't have any leeks and I added some red lentils as well and it was very tasty! Definitely one to make again!

jabel66's picture
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mmmmmmmmmmmmmmmm............ really good tasting soup. I only had 600grams of carrots so I used 200grams of butter nut squash also.

wildspiritart's picture
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Reading the comments after I started the soup (d'oh!) I wished I had reduced the stock a bit more, but it turned out perfect for me (2 litres). I think it was that my leeks were perhaps a little larger than those used in the recipe. It turned out to be just the right thickness but if it had been a little thin, I would have just thrown in a couple more carrots. I left out the chilli because my kids aren't keen on spicy food but added Sweet Chilli sauce to the adults' bowls. Delicious!

jenniebibs's picture
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Surprisingly delicious! I didn't think carrot soup would be up to much but this was very tasty. Add lots of honey and a ton of pepper as others here have recommended.

michellewdesign's picture
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oh...and I only used 1.5 ltrs of chicken stock.

michellewdesign's picture
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Deeeeelicious! Possibly the best soup I've made. I also added half a butternut squash as recommended by Linda. Will definitely make again but with less or no chilli flakes - so everyone in the family can enjoy some.

jenben's picture

This soup turned out brilliantly. I didn't have any chili flakes, so I added a few shakes of Tabasco sauce instead - it was a perfect combination of sweet and spicy. A dash of cinnamon made this soup absolutely gorgeous

mtrickett's picture
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This is great soup. My kids love it and usually ask for double portions. It has been passed on to many friends/family who think it is delicious. A great way to encourage children to eat veg! Highly recommend it.

polyvinylbride's picture
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I love this soup - definately recommend to everyone. Really well flavoured - but then again I did change the recipe slightly - I used beef stock (didn't have chicken or veg), used agarve syrup instead of honey, added a little mustard and mixed dried herbs, and also in place of the 'pinch' added about 1 1/2 tbsp of chili flakes! Sounds hot but that's how I like it lol. The recipe makes tons and its hard to believe its only 166kcal per 1/6!

ericax's picture
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a nice quick soup - very tasty, although i must admit the honey was hard to pick up on! I also thought 2.5L of stock was far too much and found 1.5 seemed to work well!

lomasj's picture

Really delicous! I also used more carrots / less stock. I would also suggest taking out the bay leaf before blending, as it is quite tough.

anne-marie2109's picture
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I have made this soup twice now in less than a week! I dont think we have gone through so many carrots so quickly!!

It is delicious I only used 1.25l of stock and the consistency was fine. Its really yummy with homemade bread!

ewanqfraser's picture
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Lovely! I've made this on several occasions, it always goes down a treat!

mandyjones59's picture

Delicious

sophieholt's picture
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This is so easy to make and my Children just love it!!

finleywilliam's picture
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This soup was delicious. My children also loved it. The honey is really subtle, which is nice and I didn't use chilli. I also used Creme fraiche instead of sour cream or yogurt as this was all I had and it worked really well.

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