Name: Easy Honey Carrot Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Cuisine: English
Ingredients: Very Large Cooking Pot or Saucepan; Stick Blender or Food Processor; 30g (1/8 Cup) Butter; 2 Leeks, sliced; 850g (1 lb 9 oz) Carrots, peeled and sliced; 1 tbsp Honey; Pinch of Chilli Flakes, optional; 2 Bay Leaves; Generous Pinch of Salt; 2 litres (2 Quarts) Vegetable Stock; Sour Cream, to serve

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If you’re looking for a healthy, flavour packed meal that’s loaded with vegetables – you’re in the right place! This beautiful carrot soup recipe uses the addition of honey, sour cream and chilli flakes to really boost it’s flavour profile! Keep reading to learn how to make it…

Easy Carrot Soup Recipe | Easy Soup Recipes | Healthy Lunch Recipes

This honey carrot soup is perfect as a make ahead lunch, or even teamed up with come crusty bread or bacon butties as a delicious main meal.

If you’re more of a ‘dump and go’ kind of person, you might enjoy this slow cooker carrot and coriander soup !

Easy Honey Carrot Soup – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here is what you will need to serve 5-6. (Makes approx 2 litres.)

30g (1/8 Cup) Butter
2 Leeks, sliced
850g (1 lb 9 oz) Carrots, peeled and sliced
1 tbsp Honey
Pinch of Chilli Flakes, optional
2 Bay Leaves
Generous Pinch of Salt
2 litres (2 Quarts) Vegetable Stock
Sour Cream, to serve

Essential Equipment

Very Large Cooking Pot or Saucepan
Stick Blender or Food Processor

Instructions

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 and 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.

Serving suggestions and storage

You can either serve this straight away with a dollop of sour cream, some chilli 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 midweek 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!

Liked this post? You’ll love my Balsamic Roasted Red Pepper & Tomato Soup recipe.

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