Blogging with Leigha

Carrot soup recipe.


2 tbsp butter.

2 small leeks, sliced.

800g carrots, roughly chopped.

2 tsp clear honey.

small pinch chilli powder (optional).

1 bay leaf.

2 1/2 vegetable stock.

yoghurt/cream, to serve.

garlic bread or bacon butties, to serve.


1. Melt the butter in a large saucepan over a medium heat.Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli (if using) and bay leaf, then cook for 2 mins.

2. Pour in the stock, bring to the 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 simmer, then ladle into mugs/bowls.Add a swirl of soured cream or yoghurt and serve with garlic bread or bacon butties.

recipe by: BBC good food.

More recipes coming soon!