Honeyed  carrot soup

HONEYED CARROT SOUP

 

MEL LIGHTFOOT #eatsouth

This recipe, from Lesley Waters featured on THE BBC Good Food website is delicious and simple. She suggests serving it with garlic bread or bacon butties. We prefer a thicker soup so I held back on the stock.

INGREDIENTS

2 tbsp butter

2 small leeks , sliced

800g carrots , roughly chopped

2 tsp clear honey

small pinch dried chilli flakes (optional)

1 bay leaf

2 ½l vegetable stock

Soured cream or yogurt, to serve

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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.

Serves: 6

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