Description
This easy, warming carrot soup is perfect if you’ve picked up one of those 59p, reduced to clear sacks of carrots from the supermarket.
Ingredients
Scale
- 6 Large Carrots
- 1 Leek
- A Large Knob of Butter
- A Pinch of Dried Chilli Flakes
- 1 tbsp Honey
- 1 Bay Leaf
- 1 Chicken or Vegetable Stock Cube in 1.25 Litres of Water
- Freshly Ground Salt & Pepper
Instructions
- Wash (this part is important, I forgot to do this on my first attempt and I ended up with gritty soup) your leek and slice it.
- Melt the butter in a large saucepan and gently fry the leek for a few minutes until softened Add the honey, chilli flakes and honey and stir.
- Chop the carrots into medium chunks (leaving the skins on) and add to the pan. Follow with the bay leaf and the stock.
- Bring to the boil and reduce to a simmer for half an hour.
- Remove the pan from the heat and use a hand held blender to reduce the soup to a purée, remembering to remove the bay leaf first.
- Once the soup is smooth return to a medium heat and season to taste with salt and pepper. Heat through and serve. Here, I have served it with a swirl of double (heavy) cream, more freshly ground black pepper and a little bit of fresh coriander (cilantro).