Carrot Honey Soup

Carrot Honey Soup

Servings: 3 liters
Source: The Culinary Vegetable Institute at The Chef’s Garden


Carrots and honey blend well together in this lovely soup that serves beautifully hot or cold. 


  • 4 Tbsp butter, unsalted
  • 1 leek, sliced
  • Approximately 2 pounds (800g) orange carrots
  • Honey to taste
  • 1 bay leaf
  • 2 quarts. (2 L) vegetable stock
  • 2 cups (.5 L) heavy cream
  • Salt to taste


Combine the butter, leeks, and carrots in a large sauce pot and cook, covered on medium heat, until soft.

Add the honey, bay leaf, vegetable stock, and cook an additional 14 minutes on a low simmer uncovered.

Transfer to a blender and process on high about 30 seconds until fully homogenized.

Pass through a fine mesh strainer and add heavy cream to taste, as needed, to round out the flavor of the soup.

Season with salt and honey to your preference

1 comment

  • Andrea Schepke

    Loved everything about this!!!

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