Honeyed carrot soup

Honeyed carrot soup

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(140 ratings)

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)

finleywilliam's picture

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.

delsh21's picture

Really yummy. I don't have a food processor so added a tin of green lentils at the end to thicken it and it was really good - very filling and warming :-)

dorifindingnemo's picture

yeh forgot the stars too!

dorifindingnemo's picture

I have made this soup twice in the last week , its so simple to make low fat and best of all delicious! I love how the honey and chilli compliment each other, its divine! I tried making it with little pieces of bacon just to make it feel complete, and to give it
a salty kick...

chocalotl's picture

I made this as my first soup, and agree it was a tad thin, and this was perhaps what made any honey note hard to discern. However, I found stirring a couple of tbsp of low-fat fromage frais that I had kicking around made all the difference as it helped it bind into a creamier, smooth consistency - on adding that, I liked it!'s picture

sorry forgot to put 5 stars .. doh!!!!'s picture

Made this soup for bonfire night, the only disappointing thing about it is there were none left for next day. everyone thought it was one of the nicest soups they've ever had and i've got to agree, like previous comments I only used 1.5lt so it made a thickish consistency which was extreamly morish and very tasty. will be making again very very soon....just off to the shops for more carrots ;)

maiowbird's picture

This was sooooo tasty, absolutely delicious!

maddieson's picture

Fantastic! Really tasty!

clairedingle's picture

Delicious! My husband hates carrots and kept coming back for more!! Add lots of chilli flakes and only used 1.5l for a thick consistency.

loz_kelly79's picture

Also I only used 1.5 ltrs of stock...

loz_kelly79's picture

Yummo! Really great with buttery toast :)

marples01's picture

Lovely flavour, but really thin, so suggest that you only use 1.5 ltrs (2pts) of stock.

patrinelli's picture

I was pleasantly surprised. I agree that the soup does not need 2.5 litres of stock. I used 1.25 and it was great. Lovely combination of flavours, nicely complimented by the bacon butties!

vwandaw's picture

kids didnt like and neither did i, i dont know if it was something i did but it was too rich

dahlia's picture

Really yummy soup! Made it with 500g carrots & 300g sweet potato and the kids loved it!!

reddeb1's picture

Yummy! May have been a bit heavy handed with the "pinch of chilli flakes" though - quite a kick. Great recipe for Autumn/Winter. Will definately make again and be more careful with the chilli this time ;)

GVB's picture

I am not a soup lover, but I really enjoy this one. I made this once a week last winter and my husband took a portion to work each day. I didn't have any vegetable stock the first time I made it so I used chicken stock instead which gives a nice rounded flavour - I actually prefer it with chicken stock now! I also add black pepper at the end to taste. Nice and thick, flavoursome and hearty.

steventodd26's picture

Delicious - only used 2L of stock - seemed lots, soup is a little thin so might use less next time I make it, but its warming me up now for lunch!!

weeclairey's picture

This soup is so good have even started selling it at work


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