Honeyed carrot soup
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Honeyed carrot soup

By Lesley Waters

Contains pork – recipe is for non-Muslims only
Kids love this rich, warming soup but it’s sophisticated enough for adults, too

  • Prep:10 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 116
  • fat 5g
  • saturates 3g
  • carbs 16g
  • sugars 14g
  • fibre 6g
  • protein 3g
  • salt 0.59g

Ingredients

  • 2 tbsp butter
  • 2 small leeks, sliced
  • 800g carrots, roughly chopped
  • 2 tsp clear honey
  • small pinch dried chilli flakes (optional)
  • 1 bay leaf
  • 2½ l vegetable stock
  • soured cream or yogurt, to serve

Method

  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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