Serves 4


25g butter

3 spring onions, sliced

500g carrots, roughly chopped

2 tsp runny honey (we used Borage)

Big pinch of dried chilli flakes (add more later if you are a chilli-head)

3 bay leaves

1.5ltrs vegetable stock

Juice of half a lemon

Sea salt and black pepper to taste

Sour cream or yoghurt (we used yoghurt), a few coriander leaves, honey and bacon bits to serve


Melt the butter in a large pan, add the spring onions and cook until starting to soften.

Add the carrots, honey, chilli and bay leaves and cook for 3 minutes.

Add the stock, bring to the boil and simmer for 30 minutes.

Blitz the soup, add the lemon juice and season to taste.

Bring back to simmer if necessary, then ladle into bowls.

Carefully place some blobs of yoghurt, the coriander leaves and bacon on top of the soup, before adding a small drizzle of honey over the bacon.