Sweet carrot soup

Prep: 10 mins
Cook: 35 mins
Sweet carrot soup
Kids love this rich, warming soup packed with Beta carotene. 

1 slice pan, cut into squares

Olive oil, to drizzle

2 tbsp butter

2 small leeks, sliced

800g carrots, roughly chopped

2 tsp clear honey

Small pinch dried chilli flakes (optional)

1 bay leaf

2½ ltr vegetable stock

Fresh basil, optional as garnish

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

In a bowl, add in the bread, drizzle with a little olive oil, season with salt and pepper then layer over the baking tray and cook until golden and crisp.

In a large saucepan, melt the butter over medium heat.

Add the leeks to the pan, then cook for 3 minutes until they start to soften.

Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 minutes.

Pour in the stock, bring to the boil and simmer for 30 minutes.

Blend the soup in batches until smooth then return to a clean pan, season to taste and heat through.

Add the homemade croutons on top and a leaf or two of fresh basil.


Preparation Time
10 minutes

Cooking Time
35 minutes

Main ingredients

Recipe Type
Soups, Easy Recipes, Vegetarian

Special Info

Level of Difficulty

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