Creamy Carrot Soup with Honey and Garlic Croutons

This creamy carrot soup is simple, comforting, and utterly satisfying. Unlike many carrot creams with exotic flavor twists, this version is gentle and naturally sweet, making it perfect for children—or anyone who loves a mild, comforting soup. Add a pinch of chili flakes, and it transforms into a slightly spicier, more characterful dish.

You can make it entirely vegetarian using vegetable stock and serve with garlic croutons, or elevate it with crispy bacon slices for a richer, savory touch.

Serves 2 (generous bowls)

Ingredients:

• 400 g (about 3–4 medium) carrots, peeled and diced
• 1 leek (white part only), sliced
• 1 tsp honey
• 1 bay leaf
• ~1 L vegetable or chicken stock (store-bought is fine)
• 1–2 tbsp butter
• Chili flakes, optional
• Sour cream or yogurt, for garnish
• Garlic croutons or crispy bacon slices, to serve

Instructions:

1. Sauté the leek:
   In a medium saucepan, melt the butter over medium heat. Add the sliced leek and gently sauté for about 3 minutes until softened.
2. Add the carrots and flavorings:
   Stir in the diced carrots, honey, bay leaf, and chili flakes (if using). Cook for another 2 minutes, letting the flavors meld. Then pour in enough stock to just cover the vegetables. Reserve the rest of the stock to adjust the soup’s consistency later.
3. Simmer:
   Cover and cook until the vegetables are tender, about 20–30 minutes. Remove the bay leaf.
4. Blend the soup:
   Using a blender or an immersion blender, purée the soup until smooth. If the soup is too thick, add a little more stock and bring it back to a gentle simmer.
5. Serve:
   Ladle the soup into bowls and top with a dollop of sour cream or yogurt. Add garlic croutons or crispy bacon slices for an extra layer of flavor.

This soup is perfect for cozy dinners, offering a natural sweetness from carrots balanced with a touch of honey, and can easily be customized to suit every palate—mild and kid-friendly or spiced up for adults.