Spiced Carrot and Honey Soup

Come autumn time this is one of my favourite soups to make! As well as being pack with amazing nutrients, it is extremely simple and quick to make. Works perfectly as a lunch time dish or starter to a meal. Below the recipe I have listed some additional ingredients or steps you may wish to add in order to jazz up this soup. Let me know how you get on!

Serves 2-3 people |Total Time: 30-40 minutes | Easy

Ingredients:

350 grams (roughly 3 medium) carrots

1 large potato

1 vegetable stock cube

1 white onion

3 cloves of garlic

2 bay leaves

Palmful of fresh curly parsley

1 heaped teaspoon honey (can be substituted for soft brown sugar

Salt

Oil

1/2 tsp ground pepper

1/2 tsp paprika

1/4 tsp ginger

1/4 tsp ground coriander

Pinch of mixed spice

Peri-peri or chilli flakes to taste

Method:

1. Add the stock cube to a medium pot of water. Add a pinch of salt and some oil to the water and bring to boil

2. Meanwhile chop the onions and garlic. Remember we are going to blend the soup so these do not need to be finely cut

3. Once boiling add the onions and garlic to the water and bring to a simmer

4. Next peel and dice the potato, as shown in the image above, and add them to the water

5. For your final bit of prep, peel and chop the carrots (also shown above) and add them to the pot

6. Once all the vegetables are in your pot, stir and begin to add the herbs and spices

   1. First add the bay leaves and chopped parsley

   2. Next add the pepper, paprika, ginger, coriander and mixed spice. If you desire, add peri-peri or chilli flakes for an extra spicy kick. More of each spice can be added to your personal taste once cooked and blended

7. Now, increase heat and gently boil for about 15-20 minutes until the water has slightly reduced and all the vegetables have softened. Pay particular attention to the potato and carrots

8. Once cooked, remove the bay leaves and set your pot onto a heat proof mat or wooden chopping board

9. If there is too much water or you prefer a thicker soup remove some of the water but keep it in a mug just incase you need to add it back so no flavour is lost

10. Fully blend the soup using an electric blender so that it forms a creamy texture

11. Once blended, add the honey (or brown sugar). Give it a good mix before tasting and adjusting flavours (particularly salt and pepper) to personal preference.

12. When satisfied with taste put back onto the heat for 2-3 more minutes before serving

13. Serve! Can be served in a bowl with a dash of cream, parsley or extra chilli flakes

I hope you have as much fun making and eating this soup as I do! The peri-peri or chilli flakes are not essential but give the soup some wonderful underlying heat. If you prefer your soup to be creamier feel free to add a dash of cream or dairy-free alternative milk at the end and blend this in. This soup can also be bulked up bulked up by adding cooked rice or pasta.

Storage: keep soup refrigerated. If no extra creams or dairy products are added the soup should last up to a week in the fridge but be sure to check it each time before consuming!

Enjoy!

Natasha x