Easy Honey Carrot Soup Recipe
Introduction
This easy honey carrot soup is a comforting and naturally sweet dish perfect for any season. Made with simple ingredients and a hint of spice, it’s a warm, wholesome choice for lunch or dinner.
Ingredients
- 30 gram Butter
- 2 stalk Leek
- 850 gram Carrot
- 1 tablespoon Honey
- 1 pinch Aleppo Chili Flakes
- 2 Bay Leaf
- 1 pinch Salt
- 2 liter Vegetable Stock
- Sour Cream, to taste
Instructions
- Step 1: Melt the butter in a large pot or saucepan over medium heat. Add the leeks and cook for about five minutes, stirring occasionally until softened.
- Step 2: Add the carrots, honey, Aleppo chili flakes, bay leaves, and salt. Stir well and cook for a couple of minutes, stirring often.
- Step 3: Pour in the vegetable stock and stir. Bring the mixture to a boil, then reduce heat and simmer for thirty minutes until the carrots are tender.
- Step 4: Remove the bay leaves, then blend the soup until smooth using a stick blender or food processor. Taste and adjust seasoning with more salt if needed.
- Step 5: Serve the soup immediately with a dollop of sour cream, extra chili flakes, and chopped parsley if you like. Alternatively, cool to room temperature and refrigerate for up to two days or freeze for longer storage.
Tips & Variations
- Use a mild chili flake or omit it if you prefer a milder flavor. You can also add a squeeze of fresh lemon juice for brightening the soup before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to two days. To reheat, warm gently on the stove or in the microwave until hot. You can also freeze the soup for up to three months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen carrots for this soup?
Yes, frozen carrots work well and may reduce prep time. Just ensure they are fully thawed before cooking for best texture.
Is this soup suitable for vegans?
To make it vegan, replace the butter with a plant-based alternative and omit the sour cream or use a vegan version.
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Easy Honey Carrot Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and easy-to-make Honey Carrot Soup that blends sweetness from honey with a hint of spice from Aleppo chili flakes. This creamy soup is cooked with fresh leeks and carrots, simmered to perfection in vegetable stock, then blended until smooth. Perfect for a light lunch or starter, served with a dollop of sour cream for extra richness.
Ingredients
Soup Base
- 30 gram Butter
- 2 stalk Leek
- 850 gram Carrot
Seasoning & Flavorings
- 1 tablespoon Honey
- 1 pinch Aleppo Chili Flakes
- 2 Bay Leaf
- 1 pinch Salt
Liquid
- 2 liter Vegetable Stock
To Serve
- Sour Cream, to taste
Instructions
- Sauté the Leeks: Melt 30 grams of butter in a large cooking pot or saucepan over medium heat. Add the chopped leeks (2 stalks) and cook for about five minutes, stirring occasionally, until they soften and become fragrant.
- Add Carrots and Seasonings: Add 850 grams of chopped carrots, 1 tablespoon of honey, a pinch of Aleppo chili flakes, 2 bay leaves, and a pinch of salt to the pot. Stir well and cook for a couple of minutes, stirring often to combine the flavors.
- Add Vegetable Stock and Simmer: Pour in 2 liters of vegetable stock and stir quickly. Bring the mixture to a boil, then reduce the heat and simmer gently for 30 minutes, or until the carrots are tender and fully cooked.
- Blend the Soup: Remove the bay leaves from the pot. Using a stick blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, blend in batches using a food processor. Taste the soup and adjust seasoning with more salt if needed.
- Serve or Store: Serve the soup immediately with a dollop of sour cream, a sprinkle of chili flakes, and a little chopped parsley if desired. Alternatively, let the soup cool to room temperature and store it in the refrigerator for up to two days or freeze it for longer storage.
Notes
- You can adjust the sweetness by varying the amount of honey according to your preference.
- Substitute Aleppo chili flakes with regular chili flakes or paprika if unavailable.
- For a vegan version, replace butter with olive oil and use a vegan sour cream topping.
- Ensure carrots are fully soft before blending for a velvety texture.
- Store leftovers in airtight containers to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Keywords: Honey carrot soup, easy vegetable soup, creamy carrot soup, vegetarian soup, healthy soup recipe
