A Warming Carrot Soup

Ingredients

• 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

1. 1

   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.

2. 2

   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.

3. 3

   Chop the carrots into medium chunks (leaving the skins on) and add to the pan. Follow with the bay leaf and the stock.

4. 4

   Bring to the boil and reduce to a simmer for half an hour.

5. 5

   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.

6. 6

   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).