Honeyed carrot soup

Honeyed carrot soup

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(150 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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11th Jan, 2015
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.
4th Jan, 2015
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
14th Dec, 2014
Great recipe! Only made with 1.5 l of stock though! Used chicken stock for more taste and 3 TSP of honey!!
18th Nov, 2014
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.
8th Nov, 2014
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!
20th Oct, 2014
So good, added some roasted butternut squash I had leftover, was delicious. Will definitely be making this again.
23rd Sep, 2014
Delicious winter warmer! Didn't have bay leaf, added a sprinkling of italian herb seasoning. Fab recipe and dead easy midweek supper.
2nd Jul, 2014
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.
26th Jan, 2014
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!
12th Jan, 2014
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!


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