Honeyed Carrot Soup
A lovely easy soup.
1 small leek sliced,
400g carrots roughly chopped,
1tsp clear honey,
small pinch dried chilli flakes,
1 bay leaf,
1¼ litres vegetable stock,
soured cream or yogurt to serve,
Melt the butter in a large saucepan over a meium heat. Add the chopped leek to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli flakes and bay leaf and cook for 2 mins.
Pour in the stock, bring to the boil then simmer for 30mins. Blend the soup, check seasoning. When ready to serve bring back to a simmer, then ladle into bowls. Add a swirl of soured cream or yogurt and serve with garlic bread.
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