It’s no secret that I’m not a huge fan of vegetables, or eating healthily for that matter! We all need to make an effort every now and then though right? This marvelous Carrot Soup Recipe is actually a very old favourite of mine. They say a spoonful of sugar helps the medicine go down yes? In this case, 1 tbsp of honey and some chilli flakes help the vegetables go down! Not only does it genuinely taste amazing but it’s insanely simple to make too. It’s never been easier to eat your 5 a day and actually enjoy it!
Here is what you will need to serve 5-6. (Makes approx 2 litres.)
First of all melt the butter in the large cooking pot/saucepan over a medium heat then add the leeks. Cook them for about 5 mins stirring occasionally until softened.
Next add in the carrots, honey, chilli flakes, bay leaves & salt and give it a good stir. Allow to cook for a couple of minutes, stirring often.
Then pour in your vegetable stock and give it a quick stir.
Next, bring it all to the boil then simmer for 30 minutes until the carrots are nice and soft.
Finally, all that’s left to do is remove the 2 bay leaves and blitz! You can either do it right there in the pot with a stick blender or in batches in a food processor. Don’t forget to give it a little taste and check for seasoning. Add a little more salt if you think it needs it.
You can either serve this straight away with a dollop of sour cream, some chili flakes and a little chopped parsley (optional) or you can cool to room temperature then store in the fridge for up to 2 days. Alternatively, you can even freeze it for those days when you don’t have time to prepare a healthy meal! The choice is entirely yours.
This carrot soup recipe has been and always will be up there with my absolute favourites. The flavours are just beautiful! The sweetness from the honey, the little warm kick from the chilli flakes and that dollop of sour cream that just brings it all together wonderfully… you’d never even realise how much veg was in there if I didn’t tell you! This soup is literally a warm hug in a bowl. You need to try it!
I hope you enjoyed the post my lovelies, until next time.
Liked this post? You’ll love my Balsamic Roasted Red Pepper & Tomato Soup recipe.
Serve with a little sour cream, chili flakes and a chopped parsley (optional)
Alternatively, cool and store in the fridge for up to 2 days or freeze for later.
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