- 1 bay leaf
- 2 tablespoons butter
- 800g carrots (roughly chopped)
- 1 pinch dried chilli flakes (optional)
- 2 Small leeks (sliced)
- sour cream or yoghurt (to serve)
- 2.5l vegetable stock
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.
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 yoghurt and serve with garlic bread or bacon toasties.