Ingredients (6 servings):
2 tbsp. butter
2 small leeks, sliced
800g carrots, roughly chopped
2 tsp clear honey
Small pinch dried chili flakes (optional)
1 bay leaf
2½ l vegetable stock
Soured cream or yogurt, to serve
Preparation:
Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chili (if using) and bay leaf, then cook for 2 mins.
Pour in the stock, bring to the boil, and then simmer for 30 mins. Blend the soup, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of sour cream or yogurt.