Honey Recipes

Carrot and Honey Soup


  • 2 tbsp butter
  • 2 small leeks , sliced
  • 800g carrots , roughly chopped
  • 2 tsp honey
  • small pinch dried chili flakes (optional)
  • 1 bay leaf
  • 2 ½ liters vegetable stock
  • sour cream or yogurt , to serve



  1. Melt the butter in a large saucepan over a medium heat.
  2. Add the leeks to the pan, then cook for 3 mins until starting to soften.
  3. Add the carrots, honey, chili (if using) and bay leaf, then cook for 2 mins.
  4. Pour in the stock, bring to a boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs.
  5. Add a swirl of soured cream or yogurt and serve with garlic bread.