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)

emmykins01's picture

Used less stock as directed, worked well. Over-did the chilli flakes though, quite a bit of a kick!!

ginahill's picture

Yum, this is a really good basic soup that you can easily throw together from stuff you already have in the fridge. I didn't have any leeks so I used just one large white onion, which was fine. The honey addes a lovely sweetness. Reading the other comments, I used just 1.5l of Boulin veg stock which gave the right consistency. I added a big chunk of ginger instead of the chillis. I didn't blend too much because I like my soups quite chunky. This is a healthy alternative to the full of salt and sugar shop bought soups and I'll definately be making it again.

wakeup2nwo's picture

this was ok, good consistency (used 1.5l as suggested), but it was defiantly missing something, i will try again maybe with some paprika or extra chili?? Good basic soup tho.

Vixeth's picture

Made this soup over the weekend, and it was really delicious as well as easy to make. I did use a little less stock though, but over all went down a treat!

juliamccartney's picture

A very un-exciting soup - very thin even though I used a little less stock. Wouldn't bother making it again.

svdebruin's picture

Lovely soup & quick & easy to prepare. I agree with others that used less stock, I started with 1.5 l & after blending the soup I found that it was the perfect consistency for my personal taste, I prefer a thicker soup rather than runny. I would recommend starting with a smaller amount of stock than stated in the recipe as you can always add more if you want a thinner consistency.

nataliadale's picture

Like all the other reviewers, I think this soup is great. Made a batch at the weekend and hubby couldn't stop saying 'this soup is lovely'.

buchan7767's picture

Really enjoyed the soup but agree 1.5l of stock would be enough as slightly on the thin side. Keen to try with sweet potato and parsnip as suggested.

jcbbob's picture

delicious!! made for friends and i've been pestered to make again ever since, very easy to make, used less stock and cream nicer than yoghurt to serve, but overall amazing!

emmagotz's picture

Lovely soup - didn't think I'd find anything to top Rose Elliot's Carrot and Carraway soup, but this does.

Didn't have quite enough carrots, so added a potato and used tsp of mild chilli powder instead of flakes. Reduced amount of stock and it served 4.

provene's picture

Fantastically warming soup. Made as per the receipe and really whizzed it at the end, and the consistency was fine. I like a thick soup and this was thick enough for me. The honey and chilli really work in this, and add to the warming affect! What with making the and carrot cakes I think we'll all turn out orange!!

felicityd's picture

Very nice soup but also only used 1.5l of water and it was a good consistency - not too thick. A happy accident as I didn't have a large enough pan to accommodate 2.5l plus all the veg!

emmamason's picture

Honestly the nicest soup i have ever had/made! i have made plenty of home made soups but always come back to this one. Perfect winter warmer. Word of advice though, don't skip on the chili flakes. It doesn't make it hot, it adds a pleasent kick and just wouldn't be the same without it!

sarahgloc's picture

One of the nicest soups I've made in a long while. I used 600ml of shop bought chicken stock and 500ml water as I didn't have any veg stock. (noting others comments re too much liquid) I used 1 small dried red chilli removing about half of the seeds instead of flakes. I didn't bother with cream to finish as gorgeous without.

hellyv's picture

Amazing!!!! A really tasty, creamy soup that was very easy to make. Have a freezer full of yummy carrot soup now that won't last long. Reduced the amount of stock to 2L which was perfect.. My 4 year old loved it as well without one complaint about eating vegetables. Thanks bbcgoodfood... x

jessc1's picture

A really lovely soup reduced the stock also

naomi_b's picture

I placed crispy pancetta slices on top to serve as an alternative crouton. This recipe is delicious

jamessd's picture

made this for the family
everyone loved it!
added a pinch ofhot hilli powder, added a tad more honey honey as i burn the onions/carots tad by accedent, and used a large red onion and 1 1/2 white onion as was out of leeks!


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