Honeyed carrot soup

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Results 141-155

• Paul

  03 November 2012

  Paul commented on this recipe

  Good soup, tasty and good for you! Would reduce stock to litre max but that's my preference for thick soup.

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• star

  21 November 2012

  star rated and commented on this recipe

  

  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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• LkC

  26 November 2012

  LkC rated and commented on this recipe

  

  Easy, tasty and has a lovely Autumn feel to it

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• RJ

  30 November 2012

  RJ rated and commented on this recipe

  

  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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• Jenni

  05 January 2013

  Jenni rated and commented on this recipe

  

  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!

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• Lou

  06 January 2013

  Lou rated and commented on this recipe

  

  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.

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• Austeja

  20 January 2013

  Austeja rated this recipe

  

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• Christina

  31 January 2013

  Christina rated and commented on this recipe

  

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

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• Gavinio79

  03 February 2013

  Gavinio79 rated and commented on this recipe

  

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

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• gbows

  09 February 2013

  gbows rated and commented on this recipe

  

  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.

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• Jenni

  11 March 2013

  Jenni commented on this recipe

  So lovely and Hearty!

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• _Becky_

  20 March 2013

  _Becky_ rated and commented on this recipe

  

  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!

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• Tom

  20 March 2013

  Tom rated and commented on this recipe

  

  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.

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• Tom

  05 April 2013

  Tom commented on this recipe

  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.

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• Kylie B

  28 April 2013

  Kylie B commented on this recipe

  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.

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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
• 2½l vegetable stock
• soured cream or yogurt , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Low-fat

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
• 2½l vegetable stock
• soured cream or yogurt , to serve

Per serving

116 kcalories, protein 3g, carbohydrate 16g, fat 5 g, saturated fat 3g, fibre 6g, sugar 14g, salt 0.59 g

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