Honey Roasted Carrot Soup Recipe

Name: Honey Roasted Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, roughly chopped (no need to peel); 1 red or orange pepper, chopped; 1 red chilli pepper, seeds removed, diced; 2 tablespoons olive oil plus some for drizzling; 2 garlic cloves, sliced; 1 medium red onion, peeled and coursely diced; 1 liter chicken stock; 2 sprigs fresh thyme; 3/4 cup reduced fat creme fraiche; 2 tablespoons honey or agave nector; Handful fresh flat leaf parsley for garnish; salt and pepper

Servings: persons

1 pound carrots, roughly chopped (no need to peel)
1 red or orange pepper, chopped
1 red chilli pepper, seeds removed, diced
2 tablespoons olive oil plus some for drizzling
2 garlic cloves, sliced
1 medium red onion, peeled and coursely diced
1 liter chicken stock
2 sprigs fresh thyme
3/4 cup reduced fat creme fraiche
2 tablespoons honey or agave nector
Handful fresh flat leaf parsley for garnish
salt and pepper

1
Preheat oven to 150C
2
Combine carrots, one tbsp of olive oil, honey and a pinch of salt and pepper. Lie flat on a baking tray or large roasting pan. Cook in oven for 20 minutes until carrots have carmelised and begun to char.
3
While carrots are roasting, heat remaining olive oil over medium to high heat in a medium sizedpot. Saute garlic until slightly brown. Add onions, stirring occasionally for 2 minutes until they are translucent. Reduce heat to medium.
4
Add peppers and cook for another 2-3 minutes until slightly softened.
5
Remove carrots from oven and place in soup pot. Pour in chicken stock to cover vegetables and add thyme leaves. Increase heat again,bring to a boil for two minutes. Then, reduce heat, cover pot with a lid and simmer for 15-20 minutes until all vegetables are tender and flavours have developed.
6
Once cooked, using an immersion blender, puree soup until its creamy. Add 1/2 cup of creme fraiche and stir to combine. Season with salt and pepper to taste. For increased sweetness, add a drizzle more of honey.
7
To serve, divide soup in bowls. Place a dollop of creme fraiche in the center of each bowl, a few sprinkles of parsley and a drizzle of olive oil. Finish with fresh cracked pepper.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound carrots, roughly chopped (no need to peel), 1 red or orange pepper, chopped, 1 red chilli pepper, seeds removed, diced, 2 tablespoons olive oil plus some for drizzling, and more.

Yes, Honey Roasted Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Roasted Carrot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions