Easy Honey Carrot Soup Recipe

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!

INGREDIENTS

30g Butter
2 Leeks, sliced
850g Carrots, peeled & sliced
1 tbsp Honey
Pinch of Chili Flakes, optional
2 Bay Leaves
Generous Pinch of Salt
2 litres Vegetable Stock
Sour Cream, to serve

INSTRUCTIONS

1. 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.

2. 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.

3. Then pour in your vegetable stock and give it a quick stir.

4. Next, bring it all to the boil then simmer for 30 minutes until the carrots are nice and soft.

5. 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.

6. Serve or Store
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.