Honeyed Carrot Soup - cooking recipe

Ingredients

2 tablespoons butter
2 small leeks, sliced
1 1/2 lbs carrots, roughly chopped
2 teaspoons clear honey
1 pinch dried chili pepper flakes (optional)
salt and pepper
1 bay leaf
8 cups vegetable stock

Preparation

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, chili (if using) and bay leaf, then cook for 2 minutes
Pour in the stock, bring to the boil, then simmer for 30 minutes
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 if you wish and serve with garlic bread or bacon butties.