Creamy honeyed carrot soup
Chef:
Green Isle
Prep:
10 mins
Cook:
35 mins
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
