Creamy honeyed carrot soup

Chef: Green Isle
Prep: 10 mins
Cook: 35 mins
Creamy honeyed carrot soup
Loaded with beta-carotene this super soup is wonderful at this time of year.
 

2 tbsp butter

2 small leeks, sliced

800g Green Isle Baby Carrots

2 tsp clear honey

Small pinch dried chilli flakes (optional)

1 bay leaf

2½ ltr vegetable stock

Fresh basil, optional as garnish

Homemade croutons

1 slice pan, cut into squares

Olive oil, to drizzle

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 and set aside.

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.

Heat the soup through then serve with the homemade croutons on top and a leaf or two of fresh basil.

Serves
4-6

Preparation Time
10 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Vegetables, Chilli, Bread, Stock/Broth

Recipe Type
Soups, Starters, Family Dinners, Healthy

Level of Difficulty
Easy

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