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“Kids love this rich, warming soup but it's elegant enough for adults, too. Great served with garlic bread or gilled cheese.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 small leeks, sliced
  • 1 12 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

Directions

  1. Melt the butter in a large saucepan over a medium heat.
  2. Add the leeks to the pan, then cook for 3 mins until starting to soften.
  3. Add the carrots, honey, chili (if using) and bay leaf, then cook for 2 minutes
  4. Pour in the stock, bring to the boil, then simmer for 30 minutes
  5. 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.
  6. Add a swirl of soured cream or yogurt if you wish and serve with garlic bread or bacon butties.

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