Honey Carrot Soup


  • 2 Tbsp. 
  • leeks, sliced
  • 1.5 lbs 
    carrots, sliced
  • 1 Tbsp. 
    BeeMaid honey
  • pinch 
    red pepper flakes
  • bay leaves
  • pinch 
    of salt
  • 8 cups 
    vegetable stock
  • sour cream 
    to serve


Melt the butter in a large saucepan over medium heat. Add leeks and cook for 5 mins, stirring occasionally, until softened. Add the carrots, BeeMaid honey, red pepper flakes, bay leaves & salt. Stir well. Simmer for a couple of minutes, stirring often.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pour in vegetable stock and stir. Bring to a boil and simmer for 30 minutes until the carrots are soft. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove the 2 bay leaves and puree either in the pot with a stick blender or in batches in a blender. Add more salt if required. Serve with a dollop of swirled sour cream and garnish with your favourite herbs. ⠀