Honeyed carrot soup

• butter↗2 tbsp tbsp
• leeks↗ 2

  sliced

• carrots↗800g g

  roughly chopped

• clear honey↗2 tsp tsp
• dried chilli flakes↗

  (optional)

• bay leaf↗ 1
• vegetable stock↗2 ½l l
• soured cream or yogurt↗

  to serve

Step-by-step instructions

1. 1

   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, chilli (if using) and bay leaf, then cook for 2 mins.

2. 2

   Pour in the stock, bring to the boil, then simmer for 30 mins. Blend the soup in batches, return to a clean pan, then season to taste. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of soured cream or yogurt and serve with garlic bread or bacon butties.