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A Warming Carrot Soup

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 3-4 1x
  • Category: Spup
  • Cuisine: British

Description

This easy, warming carrot soup is perfect if you’ve picked up one of those 59p, reduced to clear sacks of carrots from the supermarket.


Ingredients

Scale
  • 6 Large Carrots
  • 1 Leek
  • A Large Knob of Butter 
  • A Pinch of Dried Chilli Flakes
  • 1 tbsp Honey
  • 1 Bay Leaf
  • 1 Chicken or Vegetable Stock Cube in 1.25 Litres of Water
  • Freshly Ground Salt & Pepper 

Instructions

  1. Wash (this part is important, I forgot to do this on my first attempt and I ended up with gritty soup) your leek and slice it.
  2. Melt the butter in a large saucepan and gently fry the leek for a few minutes until softened  Add the honey, chilli flakes and honey and stir.
  3. Chop the carrots into medium chunks (leaving the skins on) and add to the pan. Follow with the bay leaf and the stock.
  4. Bring to the boil and reduce to a simmer for half an hour.
  5. Remove the pan from the heat and use a hand held blender to reduce the soup to a purée, remembering to remove the bay leaf first.
  6. Once the soup is smooth return to a medium heat and season to taste with salt and pepper. Heat through and serve. Here, I have served it with a swirl of double (heavy) cream, more freshly ground black pepper and a little bit of fresh coriander (cilantro).