Honey, Thyme and Carrot Soup


  • 400g Carrots (Organic)
  • 2 medium Onions
  • 1 Leek
  • 2 Garlic Cloves
  • 6 Thyme Stalks
  • 1 Teaspoon of Parsley
  • 1/2 Teaspoon of Smoked Paprika
  • Dash of Olive Oil
  • 2 Tablespoons Runny Honey
  • 2 Vegetable Stock Cubs into 1 litre of boiled water.
  • Sprinkle of Salt and Pepper


  1. Roughly chop all vegetables, garlic and thyme (leaves off the stalks). Add into a pan with a dash of olive oil.
  2. Add 2 tablespoons of honey, parsley and smoked paprika.
  3. Saute on a low heat for 10 minutes. Then add 1 litre of vegetable stock and simmer until soft, blend in a blender to make the soup.

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