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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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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