Carrot and Honey Soup

  • 800g carrots – Chopped
  • 2 leeks – Sliced
  • 2 tbsp butter for frying
  • 2 tbsp clear honey (less if dont want it so sweet)
  • 1 bay leaf (remove before blitzing)
  • 1 tsp chilli flakes (can reduce or leave out)
  • 2.5L vegetable stock


  1. Melt butter in large pan.
  2. Add leaks and cook for 3 minutes.
  3. Add carrots, honey and chilli flakes and stir.
  4. Cook for another 3 minutes.
  5. Add the vegetable stock and bay leaf. Bring to the boil, then reduce heat and simmer for 25-30 minutes until carrots are soft.
  6. Remove bay leaf. Blitz in batches in a food processor.
  7. Return to pan and cook for a further 2 minutes on a low heat before serving.