Honeyed carrot soup

Honeyed carrot soup

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(141 ratings)

Prep: 10 mins Cook: 35 mins


Serves 6
Kids love this rich, warming soup but it's sophisticated enough for adults, too

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal116
  • fat5g
  • saturates3g
  • carbs16g
  • sugars14g
  • fibre6g
  • protein3g
  • salt0.59g
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  • 2 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 small leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 800g carrots, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • small pinch dried chilli flakes (optional)
  • 1 bay leaf
  • 2½ l vegetable stock
  • soured cream or yogurt, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  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.

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Comments, questions and tips

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20th Mar, 2013
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.
20th Mar, 2013
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!
24th Jan, 2015
Try adding potatoe , lentils or a bit of both , a natural thickener and doesn't comprise on taste.
11th Mar, 2013
So lovely and Hearty!
9th Feb, 2013
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.
3rd Feb, 2013
I don't like carrots particularly, but I love this soup. Really enjoyed it.
31st Jan, 2013
very nice simple and easy soup ....we had garlic bread with it, was really good!
6th Jan, 2013
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.
5th Jan, 2013
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!
30th Nov, 2012
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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