Honeyed Carrot Soup

1. 1

   Melt the butter in a large saucepan over a medium heat.

2. 2

   Add the leeks to the pan, then cook for 3 mins until starting to soften.

3. 3

   Add the carrots, honey, chili (if using) and bay leaf, then cook for 2 minutes

4. 4

   Pour in the stock, bring to the boil, then simmer for 30 minutes

5. 5

   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.

6. 6

   Add a swirl of soured cream or yogurt if you wish and serve with garlic bread or bacon butties.

* Per serving · 4 servings · Values may vary.

No additional tips available.