Curried Carrot & Smoked Honey Soup

 Harvest Season in Ontario 

Curried Carrot & Smoked Honey Soup is the perfect fall dish! Don’t you just love fall, with its brilliant leaves, moody skies, and warm-knit weather? I sure do! But I think the thing that makes Fall so special is the abundance of fresh local produce, ingredients, and pantry items like jams, jellies, and preserves. There seems to be a farmstand or market on every corner with the shelves overflowing with local harvest. 

This soup can be made at any time of the year but my absolute favourite time to make it is in September & October when I can visit my local farmstand and pick up the majority of the ingredients fresh from the farm, yum!

Plus with the cooler weather, I truly appreciate coming in from spending an afternoon in the brisk temperatures and having a warm bowl of this thick, creamy soup waiting for me, the balance of sweet and savory makes it just like a warm hug in a bowl.

Smoked Honey is The Secret Ingredient 

The secret ingredient is smoked honey. However, the soup still tastes amazing with wildflower honey or even a deep molasses-like buckwheat honey. The smokey, tangy, sweet flavor of the smoked honey really compliments the combination of the carrots and the curry, so try to find some!

Serving it for guests or on a special occasion? Try topping each bowl with a swirl of balsamic vinegar and bacon crumbles, and offering freshly sliced Italian baguette on the side. Or try topping the soup with whole-leaf dried sage, and oven-roasted pine nuts.

A Magical Time in Ontario

Ontario’s harvest season is truly a special time, with an abundance of fresh local produce and pantry items. The Curried Carrot & Smoked Honey Soup is the perfect way to celebrate this season, with its balance of sweet and savory flavors. The addition of smoked honey adds a unique twist to this classic soup, making it stand out on any occasion. Create a delicious fall dish with fresh ingredients from your local farmstand. This soup is perfect for guests or as a comforting meal at home.

Need Smoked Honey? check out Backed By Bees, located in Burlington Ontario, their smoked honey is perfect for this recipe, find it here. 

Want to try making it with micro-batch wildflower honey? I’ve got just the Ontario honey for you, made by my bees, in beautiful Loretto, ON!

Save 10% off of your Flights of Fancy honey for this recipe with discount code: HONEY10

Ordering outside of Canada? Visit my Etsy Shop

You might also like this recipe from our Soups, Stews & Chili section, ‘Smoked Honey Slow Cooker Chili‘.

Smoked Honey Slow Cooker Chili

Does anything else warm you from the inside out quite like a hot bowl of chili on a cold day? This is the perfect meal for a crisp fall afternoon or a great winter weather pick-me-up. If you can't find smoked honey, raw wildflower honey tastes amazing as well.

Read more

Curried Carrot & Smoked Honey Soup

The perfect fall harvest soup, it's thick, creamy, and has a great balance of sweet and savory. You can get creative with the vegetable combinations, using local in-season produce from farmers' markets or farm stands. The best part is that once everything is added to the slow cooker, it does all the work while you can enjoy your fall day, and when you're done there will be a warm bowl of delicious soup waiting for you. It also reheats very well!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Blending Time 10 minutes mins

Course Appetizer, dinner, lunch, Side Dish, Soup

Equipment

• 1 slow cooker
• 1 Stand blender or immersion blender
• 1 cast-iron or stainless steel skillet

Ingredients

  

• 1 tbsp coconut oil Olive oil can be used as well
• 1 large leek white and light green parts only, thinly sliced
• 1/2 lb carrots sliced
• 1 tbsp curry powder
• 1/2 tsp sea salt
• 1 tsp fresh ginger grated
• 3 cloves garlic minced
• 1 pinch cayenne pepper
• 2 japanese sweet potatoes (purple skin, white flesh) peeled and chopped. *see notes below
• 3 cups chicken or chicken bone broth
• 2 cups full-fat coconut milk *see notes below
• 1/4 cup smoked honey *see notes below

Instructions

 

• Heat the coconut oil in a large skillet over medium heat. Add the leek, and carrot and cook, stirring frequently, until the leek is soft, 5 to 7 minutes.
• Add the curry powder, salt, ginger, garlic, and cayenne pepper, and smoked honey to the skillet. Cook, stirring until the garlic is fragrant, about 1 minute. Transfer the leek mixture to the 4=quart slow cooker. Add the sweet potatoes, broth, and coconut milk to the slow cooker. Cover and cook on low for 4-5 hours.
• Turn off the slow cooker and remove the lid, let the soup cool slightly. Using the immersion blender or stand blender (in batches), puree the soup until smooth. Ladle the soup into bowls. You can top the soup with chives and red peppers or bacon crumbles and balsamic vinagar, or try topping the soup with whole-leaf dried sage, and oven-roasted pine nuts.

Notes

*sweet potatoes: if you can’t find Japanese sweet potatoes, you can substitute the common, orange sweet potatoes.

*full-fat coconut milk: full-fat milk or heavy cream can be used instead but the milk will make the soup less thick and the heavy cream may be too sweet/rich. The amount used should be reduced from 2 cups to 1-cup. If using dairy, add it to the mixture while the soup is cooling before blending begins.

*Smoked honey: if you can’t find the smoked honey you can use raw wildflower honey or for a deep molasses taste variation this soup can handle a buckwheat honey.

Keyword carrots & honey, curry honey soup, fall flavors, harvest soup, soup