This easy Carrot and Honey Soup is a deliciously creamy and nutritious dish that warms you up on chilly days. Made with simple ingredients like carrots and leeks, it’s quick to prepare and can be customized with a dash of chili flakes for extra warmth. Enjoy it with a swirl of yogurt for added richness!
Ingredients Needed
- 2 tbsp (30g) butter
- 2 small leeks, sliced
- 800g (about 28 oz) carrots, roughly chopped
- 2 tsp clear honey
- Small pinch-dried chili flakes (optional)
- 1 bay leaf
- 2½ liters (10 cups) vegetable stock
- Soured cream or yogurt, to serve
How To Make Carrot And Honey Soup
- Melt Butter: Melt the butter in a large saucepan over medium heat.
- Cook Leeks: Add the leeks to the pan and cook for 3 minutes until they start to soften.
- Add Ingredients: Stir in the carrots, honey, chili (if using), and bay leaf, then cook for 2 minutes.
- Simmer: Pour in the stock, bring to a boil, then reduce to a simmer for 30 minutes.
- Blend: Blend the soup in batches until smooth, then return to a clean pan. Season to taste.
- Serve: When ready to serve, bring the soup back to a simmer. Ladle into mugs and add a swirl of soured cream or yogurt. Serve with garlic bread or bacon butties.
Recipe Tips
- Adjust the Consistency: If the soup is too thick after blending, add a bit more vegetable stock until you reach your desired creaminess.
- Cool Before Blending: Allow the soup to cool slightly before blending to prevent steam from causing splatters.
- Serve Warm: For the best experience, serve the soup warm, and add a swirl of soured cream or yogurt just before eating.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Carrot and Honey Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely before pouring it into a freezer-safe container. Seal tightly and freeze for up to 3 months. To thaw, move the container to the fridge for several hours or overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat, stirring occasionally. Cook for about 5 to 7 minutes until heated through.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 159
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 486mg
- Potassium: 660mg
- Total Carbohydrate: 25g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 4g
Try More Easy Soups:
- Quick Tomato Soup Recipe With Canned Tomatoes UK
- Chinese Chicken Noodle Soup Recipe UK
- Cauliflower Soup Recipe UK
- Chicken And Rice Soup Recipe UK
Carrot And Honey Soup
Description
This easy Carrot and Honey Soup is a deliciously creamy and nutritious dish that warms you up on chilly days. Made with simple ingredients like carrots and leeks, it’s quick to prepare and can be customized with a dash of chili flakes for extra warmth. Enjoy it with a swirl of yogurt for added richness!
Ingredients
Instructions
- Melt Butter: Melt the butter in a large saucepan over medium heat.
- Cook Leeks: Add the leeks to the pan and cook for 3 minutes until they start to soften.
- Add Ingredients: Stir in the carrots, honey, chili (if using), and bay leaf, then cook for 2 minutes.
- Simmer: Pour in the stock, bring to a boil, then reduce to a simmer for 30 minutes.
- Blend: Blend the soup in batches until smooth, then return to a clean pan. Season to taste.
- Serve: When ready to serve, bring the soup back to a simmer. Ladle into mugs and add a swirl of soured cream or yogurt. Serve with garlic bread or bacon butties.
Notes
- Adjust the Consistency: If the soup is too thick after blending, add a bit more vegetable stock until you reach your desired creaminess.
- Cool Before Blending: Allow the soup to cool slightly before blending to prevent steam from causing splatters.
- Serve Warm: For the best experience, serve the soup warm, and add a swirl of soured cream or yogurt just before eating.
Carrot And Honey Soup