Honeyed carrot soup


Serves 8-10

30g butter
1 small onion, chopped
800g carrots, roughly chopped
2 tsp honey
2 tsp thyme leaves (or ½ tsp dried thyme)
1 bay leaf
2½l chicken or vegetable stock

  1. Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 5-6 minutes until soft. Add the carrots, honey, thyme and bay leaf, then cook for 2-3 mins.
  2. Pour in the stock and increase the heat to high. Bring to the boil, then reduce the heat and simmer for 30 minutes.
  3. Remove the bay leaf. Purée the soup until smooth using a stick blender or food processor, in batches if necessary, then taste and adjust the seasoning.
  4. When ready to serve, reheat the soup to a gentle simmer. Ladle into warmed bowls.

Per serving 72kcals, 3g fat (1.7g saturated), 10.5g carbs, 6.1g sugars, 1.5g protein, 2.1g fibre, 0.88g sodium

To make this dairy-free, use two tablespoons of olive oil in place of the butter. If dairy isn’t an issue, this is delicious served with a swirl of cream or natural yoghurt on top of each portion.


Make this gluten-free by using gluten-free stock