24 May 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.
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
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.