30 September, 2010

Honeyed Carrot Soup

You'll need:
2 tbsp butter
2 small leeks, sliced.  I had no leeks so used one big onion.
800g carrots, roughly chopped
2 tsp clear honey
small pinch dried chilli flakes (optional - but definitely worth using them if you have them, I used two big pinches)
1 bay leaf
2.5 L vegetable stock
soured cream or yogurt , to serve

Then you:
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.
photo courtest of BBC Good Food Magazine


  1. woo hoo ! I have all the ingredients to make this in my pantry ! Pantry did ya ever! Big hugs about the impending breakfast tomorrow and your goodbyes x

  2. Pantry? What the cupboard beside the fridge lol. Make this soup, it's lovely. Up the heat with as much chilli as you can take. xx