Honey Carrot Soup

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Honey Carrot Soup
Prep Time:
Cook time:
Total time:
Yield: 6 Servings 

  • 3 small leeks, sliced.
  • 12 carrots, roughly chopped.
  • 3 tsp clear honey.
  • small pinch dried chilli flakes (optional).
  • 2 tablespoons unsalted butter.
  • 2 tablespoons extra-virgin olive oil.
  • 2 teaspoons grated fresh ginger.
  • 2 garlic cloves.
  • 1/2 freshly crushed black pepper.
  • 4 Cups of vegetable stock.
  • 1 cup sour cream or yogurt, to serve.
  • Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the garlic.
  • Melt the butter with olive oil 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 garlic, carrots, honey, chilli (if using), then cook for 2 mins.
  • 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.
  • Serve with garlic bread.


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