Honeyed carrot soup

Recipe uploaded by

Lesley Waters

52 ratings

Recipe by Lesley Waters

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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.

Per serving

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

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Results 21-40

• Nikki

  14 February 2008

  Nikki rated this recipe

  

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• DEBBIE

  20 February 2008

  DEBBIE rated and commented on this recipe

  

  This is a lovely soup with a nice subtle honey taste. Really easy to make. An easy way to get veg inside you!

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• Webby

  25 February 2008

  Webby rated and commented on this recipe

  

  This was the first time I ever made sopu and I'm glad I tried it, it was fabulous, especially with some crusty bread. I made it with chicken stock though because I didn't have any vegetable stock, so I will try it with veg stock next time to see if it will make a difference, I added plenty of chilli flakes and it gave it just a nice kick.

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• Jill

  04 March 2008

  Jill rated and commented on this recipe

  

  This one is a hit with me and for my sons packed lunch.

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• BaronVanDuck

  12 March 2008

  BaronVanDuck rated and commented on this recipe

  

  This soup is spot on, added more chilli as i was going to give it abit more of a kick and thought 1l of stock gave the soup a good consistency. Also left the yoghurt out to make it healthier as i dont think you need it. Will definately be making this again

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• Jennie

  25 March 2008

  Jennie rated and commented on this recipe

  

  Have made this several times for winter ladies lunch. Had good feedback from all who tasted it. Quick and easy to make and the chili flakes used with the sweetness of honey realy works for an unusual flavour.

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• Steph

  14 April 2008

  Steph rated and commented on this recipe

  

  Delish! Dead easy! Made it for myself as am on a diet, and worked it out as 1 WW point per quarter of the recipe...disappointingly the kids adored it though so will have to make another batch as they want it for their tea now!!!

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• Line

  11 June 2008

  Line rated and commented on this recipe

  

  We all loved this, including my two young sons. Didn't have any vegetable stock so used chicken instead and it was so tasty. Used about 1.5l stock as suggested.

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• Nona

  29 June 2008

  Nona rated and commented on this recipe

  

  I mixed carrot with butternut squash and used 1.5 litres stock. I wa heavy-handed with the dried chilli flakes. This mean't that the soup had more kick than my husband liked!

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• harrison

  23 August 2008

  harrison rated and commented on this recipe

  

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

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• LTodd

  15 September 2008

  LTodd rated and commented on this recipe

  

  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!!

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• Gemma

  21 September 2008

  Gemma rated and commented on this recipe

  

  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.

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• reddeb1

  29 September 2008

  reddeb1 commented on this recipe

  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 ;)

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• Dahlia

  10 October 2008

  Dahlia commented on this recipe

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

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• vicki

  10 October 2008

  vicki rated and commented on this recipe

  

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

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• Efi

  13 October 2008

  Efi commented on this recipe

  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!

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• Sarah

  13 October 2008

  Sarah commented on this recipe

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

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• loz_kelly79

  23 October 2008

  loz_kelly79 commented on this recipe

  Yummo! Really great with buttery toast :)

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• loz_kelly79

  23 October 2008

  loz_kelly79 commented on this recipe

  Also I only used 1.5 ltrs of stock...

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• Claire Dingle

  28 October 2008

  Claire Dingle rated and commented on this recipe

  

  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.

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

Per serving

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

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