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Honeyed Carrot Soup

Published Thursday, 13 August, 2009 by Sarah

A lovely soup for any time of the year



  • butter
  • 1 small leek , sliced
  • 400g carrots , roughly chopped
  • 1 tsp clear honey
  • small pinch dried chilli flakes (optional)
  • 1½ litre vegetable stock


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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