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

Scale

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