Carrot Soup with Honey

This is the recipe for the soup we served at the last Sutton Soup event.  It is a wonderfully simple soup, made all the better if you use good quality ingredients.  Please do try to use organic carrots and an interesting honey here – you will be rewarded!

  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 1.5 litres veg stock (I like Kallo)
  • 1.2kg carrots, chopped
  • 2 tbsp honey

Heat the oil in a large pan and fry the onion and garlic in it for five minutes.  Add the stock and carrots and bring to the boil.  Cover and simmer for 40 minutes, until the carrots are really tender.

Turn off the heat and let the soup sit with the lid on for five minutes or so, then add the honey and stir in to dissolve.  Season with salt and pepper and then blend till smooth with a hand blender.  Serve with a hearty bread like the focaccia pictured here, or wedges of cheese on toast. Delicious!

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