Honeyed Carrot Soup


  • 1 bay leaf
  • 2 tablespoons butter
  • 800g carrots (roughly chopped)
  • 1 pinch dried chilli flakes (optional)
  • 2 Small leeks (sliced)
  • sour cream or yoghurt (to serve)
  • 2.5l vegetable stock


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.

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 yoghurt and serve with garlic bread or bacon toasties.

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