Honeyed carrot soup

Honeyed carrot soup

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(132 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6

Kids love this rich, warming soup but it's sophisticated enough for adults, too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
116
protein
3g
carbs
16g
fat
5g
saturates
3g
fibre
6g
sugar
14g
salt
0.59g
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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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Method

  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.

Recipe from Good Food magazine, November 2007

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Comments

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Platterpie5's picture
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The soup was great, I only used 1L of stock though since my pan wasn't big enough for 2.5L but the end result was still great. The soup had a lush sweetness thanks to the butter, carrots, honey (I used Manuka), and chilli flakes. The leeks, bay leaf, and heat from the chilli flakes really helped balance out the sweetness. Conclusion, delicious!

xcloxcx's picture

Just made this soup and its amazing! Best soup ive had in ages. The honey in it makes it taste almost sweet potato like. Do not miss out the chilli flakes, I'm not a lover of spice so almost didn't use it but it totally makes the soup. I didn't measure the stock I just added it to the consistency I wanted and used chicken instead of vegetable for more flavour, plus used garlic salt rather than normal salt again for more flavour. Me and my picky toddler have almost eaten the lot!

moirashaw1's picture

Made this today and took the advice of other GF contributors. Added a potato and one parsnip, reduced the stock to just less than 1.5L and added 2, or was it 3 pinches of chilli flakes and 3 tsp of honey. Just the right consistency for us. Delicious....will definately make again.

sligheal45's picture

I added a parsnip and potatoe and garliç which I had in the fridge to use up... turned out spicy and thick , gorgeous !

nicola.keeble's picture
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Only had 500g of carrots in the fridge so only used 1 leek and I added stock gradually to get the consistency I prefer. I had no bay leaf but what I did add is thumb sized piece of grated fresh ginger, half teaspoon of turmeric and quarter of cumin powder. I used two small pinches of dried chilli and scatter of dried coriander. Soup was delicious with a good amount of heat.

amymadge's picture

Absolutely delicious, quick and easy to make. I had not read the comments before hand and used 2.5l of stock. Will definitely use less next time as it ends up with quite a watery consistency. That being said, however the flavours are fantastic!

HeatherF1971's picture

Great recipe! Only made with 1.5 l of stock though! Used chicken stock for more taste and 3 TSP of honey!!

Kelsbels83's picture

Thank goodness I read all of the advice beforehand about vegetable stock quantity! I used 1.5 litres and I wouldn't add any more than this. A tasty soup that the whole family can enjoy.

tamariskexe's picture
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Lovely, healthy and cheap! Like others I reduce the stock to about 1.5l and I add a potato (not enough to change the flavour just helps to thicken). I go a bit heavier on the chilli flakes too!

jessphippard's picture
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So good, added some roasted butternut squash I had leftover, was delicious. Will definitely be making this again.

kelvinder's picture

Delicious winter warmer! Didn't have bay leaf, added a sprinkling of italian herb seasoning. Fab recipe and dead easy midweek supper.

lizleicester's picture
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Extremely simple and very tasty. I followed the recipe, including 2.5 litres of stock and it didn't look very promising to start off with but when it was blended it was just right.

gemma391's picture
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Gorgeous soup! I used 1 leak and a bunch of spring onions. Listened to other comments and stuck to 1.8L of stock and it gave a nice consistency to the soup - on the more liquidous side so I'd advise no more stock than that unless you enjoy your soup watery. Sub'd cayenne pepper at the end rather than chilli flakes - added a nice kick. Do not use oil instead as the butter creates a warming smooth taste. FAB!

HBfruit's picture
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As I didn't have any leeks I used a red onion and, after reading other comments, I also used less stock. Very simple and fast to make and very tasty!

lisasimons24's picture

I make this all the time! Perfect for this time of year and utterly delicious!! I do use less stock than it says as I like it a bit thicker.... Yummy and quick!

josie1212's picture

The soup I made looked a little bit yucky and nothing like the lovely orange soup from the picture. I made it in quite a large batch and ate it three times. On the second and third occasion I added turmeric, coriander and extra honey which made it taste better for me. The soup was still OK though, just not as good as I had hoped. Different though, certainly makes a change from the regular boring soups I usually eat.

last edited: 10:43, 2nd Jul, 2013
firecrasher's picture

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.

tmhill's picture
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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.

tmhill's picture
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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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