Kids love this rich, warming soup but it's sophisticated enough for adults, too.
Prep Time : 10 Min
Serves : 6
cook time : 35 Min
Freezable
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Nutrition : Per Serving
Kcal 116 | Fat 5g | Saturates 3g | Carbs 16g | Sugars 14 g | Fibre 6g | Protein 3g | Salt 0.59g |
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Ingredients
2 tbsp butter
2 small leeks (लीक) , sliced
800g carrots (गाजर), roughly chopped
2 tsp clear Sulca Natural honey
small pinch dried chilli flakes (optional)
1 bay leaf ( तेज़ पत्ता )
2 ½l vegetable stock
soured cream or yogurt, to serve
Method
STEP 1
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 mins.
STEP 2
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.