Honeyed carrot soup
- Lesley Waters
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Serves 6
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.5 out of 5.183 ratingsRate
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Kids love this rich, warming soup but it's sophisticated enough for adults, too
Freezable
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Bacon sandwich on crusty bread
A star rating of 4.6 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp butter
-
2 small leeks
sliced
-
800g carrots
roughly chopped
-
2 tsp clear honey
-
small pinch dried chilli flakes
(optional)
-
1 bay leaf
-
2 ½l vegetable stock
-
soured cream or yogurt
to serve
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Nutrition: per serving
-
kcal116
-
fat5g
-
saturates3g
-
carbs16g
-
sugars14g
-
fibre6g
-
protein3g
-
salt0.59g
low
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Method
-
step 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.
-
step 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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A star rating of 4.5 out of 5.183 ratings
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