Kids love this rich, warming soup but it’s sophisticated enough for adults, too
Prep:10 mins
Serves 6
2 tbsp butter2 small leeks, sliced800g carrots, roughly chopped2 tsp clear honeysmall pinch dried chilli flakes (optional)1 bay leaf2 ½l vegetable stocksoured cream or yogurt, to serve
STEP 1Melt 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.STEP 2Pour 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.
