Honeyed carrot soup

Honeyed carrot soup

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(144 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 2 tbsp butter
    Butter

    Butter

    butt-err

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

  • 2 small leeks, sliced
    Leeks

    Leek

    lee-k

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

  • 800g carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

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

  • 2 tsp clear honey
    Honey

    Honey

    huh-nee

    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

    Yogurt

    yog-ert

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

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.

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Comments, questions and tips

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lou_lou_82
6th Jan, 2013
5.05
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.
jennisalkeld
5th Jan, 2013
5.05
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!
rebeccajayneh
30th Nov, 2012
4.05
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!
lib9700
26th Nov, 2012
4.05
Easy, tasty and has a lovely Autumn feel to it
bimbobaby
21st Nov, 2012
5.05
Really nice. Used 1 L of stock and it was a lovely consistency. Not too, rather thick. Didn't bother with the yogurt. Was a lil heavy handed with the chilli whoops!! Will make again!!
paulalford's picture
paulalford
3rd Nov, 2012
Good soup, tasty and good for you! Would reduce stock to litre max but that's my preference for thick soup.
helenclare5
31st Oct, 2012
4.05
Very nice, warming soup. Caution with the honey though - first batch I made with 1 tsp which was perfect. 2nd batch, i used 2 tsp and was too sweet. Great one for kids!
ms_diva88
29th Oct, 2012
4.05
Gorgeous recipe, easy to make and tasty. Was surprisingly thick without any starchy veg and froze well. Will definitely make it again as a quick starter
gems86
19th Oct, 2012
5.05
Just made this soup and it tastes amazing!
litlemermaid
17th Oct, 2012
4.05
Absolutely lovely soup-added more than a pinch of chilli flakes, and only a litre of stock as I like a thick soup. Can't imagine how thin it would be with 2.5ltrs of stock!

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