Honeyed Carrot Soup is a traditional British recipe for a classic soup of leeks and carrots flavoured with honey and chillies that makes an excellent dish for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British dish of: Honeyed Carrot Soup.
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Ingredients:
2 tbsp butter
2 small leeks, sliced
800g carrots, roughly chopped
2 tsp runny honey
pinch of dried chilli flakes
1 bayleaf
2.5l vegetable stock
salt and freshly-ground black pepper, to taste
soured cream or yoghurt, to garnish
Method:
Melt the butter in a large pan over medium heat. Add the leeks and cook for 3 minutes, or until starting to soften. Add the carrots, honey, chilli and bayleaf then cook, stirring frequently, for 3 minutes.
Stir in the stock and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes. Take off the heat and allow to cool slightly. Turn into a blender (you may need to do this in batches) and process until smooth. Pour the soup to a clean pan and season to taste and return to a simmer. Ladle into mugs then add a swirl of sour cream or yoghurt. Serve with garlic bread or Dorset sausage pasties or even bacon butties.
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