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 61-71

• michellewdesign

  14 May 2009

  michellewdesign commented on this recipe

  oh...and I only used 1.5 ltrs of chicken stock.

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• Jenniebibs

  22 June 2009

  Jenniebibs rated and commented on this recipe

  

  Surprisingly delicious! I didn't think carrot soup would be up to much but this was very tasty. Add lots of honey and a ton of pepper as others here have recommended.

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• wildspiritart

  25 June 2009

  wildspiritart rated and commented on this recipe

  

  Reading the comments after I started the soup (d'oh!) I wished I had reduced the stock a bit more, but it turned out perfect for me (2 litres). I think it was that my leeks were perhaps a little larger than those used in the recipe. It turned out to be just the right thickness but if it had been a little thin, I would have just thrown in a couple more carrots. I left out the chilli because my kids aren't keen on spicy food but added Sweet Chilli sauce to the adults' bowls. Delicious!

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• Jenny

  07 August 2009

  Jenny rated and commented on this recipe

  

  mmmmmmmmmmmmmmmm............ really good tasting soup. I only had 600grams of carrots so I used 200grams of butter nut squash also.

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• hnoon

  17 September 2009

  hnoon rated and commented on this recipe

  

  Just made this soup and it was delicious! Used onion as I didn't have any leeks and I added some red lentils as well and it was very tasty! Definitely one to make again!

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• Alice_Absinthe

  21 September 2009

  Alice_Absinthe rated and commented on this recipe

  

  Absolutely brilliant recipe - simple but effective. Followed it to the letter and ended up with a freezer full of soup - although after boasting about how yummy it was the supplies were quickly diminished by visiting relations. Especially good for students as many of the ingredients are storecupboard essentials plus things you can pick up reduced with a little late night shopping. Will definately be making again.

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• sugarplum

  21 September 2009

  sugarplum rated and commented on this recipe

  

  Not only the nicest soup I've ever made, but the best soup I've ever tasted!!! Didn't have enough carrots so used swede too.

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• maza

  29 October 2009

  maza rated this recipe

  

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• Jayne

  12 November 2009

  Jayne commented on this recipe

  This soup is gorgeous and so easy. My children loved it. The first time I made it I used a bit of medium curry powder instead of chilli flakes and it was still gorgeous.

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• Benni

  16 November 2009

  Benni rated and commented on this recipe

  

  Really delicious soup, very easy to make but definately need to use less stock than the recipe recommends.

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• solitairefan1

  17 November 2009

  solitairefan1 rated and commented on this recipe

  

  Best soup ever! Used a lot less stock though, but it was still runny, but not thin. Don't miss out the chilli flakes, it just isn't the same!

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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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