Sweet carrot soup
Prep:
10 mins
Cook:
35 mins
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.
Serves
4
Preparation Time
10 minutes
Cooking Time
35 minutes
Main ingredients
Vegetables
Recipe Type
Soups, Easy Recipes, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
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