2 tbsp butter
2 small leeks, sliced
28oz carrots, roughly chopped
2 tsp clear honey
small pinch dried chilli flakes (optional)
1 bay leaf
4½ pint vegetable stock
soured cream or yogurt, to serve
Method
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 yogurt and serve with garlic bread or bacon butties.