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

Latest comments and suggestions

Results 41-60

• maddieson

  02 November 2008

  maddieson rated and commented on this recipe

  

  Fantastic! Really tasty!

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• Nay

  03 November 2008

  Nay rated and commented on this recipe

  

  This was sooooo tasty, absolutely delicious!

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• coke71

  06 November 2008

  coke71 commented on this recipe

  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 ;)

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• coke71

  06 November 2008

  coke71 rated and commented on this recipe

  

  sorry forgot to put 5 stars .. doh!!!!

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• Harissa's Harlot

  10 November 2008

  Harissa's Harlot rated and commented on this recipe

  

  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!

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• bettyboop

  10 November 2008

  bettyboop commented on this recipe

  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...

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• bettyboop

  10 November 2008

  bettyboop rated and commented on this recipe

  

  yeh forgot the stars too!

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• delsh21

  11 November 2008

  delsh21 rated and commented on this recipe

  

  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 :-)

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• melanie

  11 November 2008

  melanie rated and commented on this recipe

  

  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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• Sophie

  16 November 2008

  Sophie rated and commented on this recipe

  

  This is so easy to make and my Children just love it!!

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• Mandy

  10 December 2008

  Mandy commented on this recipe

  Delicious

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• EwanF

  13 December 2008

  EwanF rated and commented on this recipe

  

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

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• anne-marie

  04 January 2009

  anne-marie rated and commented on this recipe

  

  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!

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• jenny

  07 January 2009

  jenny commented on this recipe

  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.

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• Erica

  04 February 2009

  Erica rated and commented on this recipe

  

  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!

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• PolyVinylBride

  07 February 2009

  PolyVinylBride rated and commented on this recipe

  

  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!

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• Mandy T

  07 April 2009

  Mandy T commented on this recipe

  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.

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• Mandy T

  07 April 2009

  Mandy T rated this recipe

  

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• jenben

  16 April 2009

  jenben commented on this recipe

  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

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• michellewdesign

  14 May 2009

  michellewdesign rated and commented on this recipe

  

  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.

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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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