Honeyed carrot soup


2 tbsp olive oil
2 small leeks
800g carrots
2 tsp clear honey
small pinch dried chilli
2 bay leaf
2½ l vegetable stock
5 tsp of milk



In a large saucepan a medium heat. Add olive oil  and the leeks to the pan, then cook for 3 mins until starting to soften. Add the carrots, honey, chilli  and bay leaf, then cook for 2 mins.
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 and add the milk.

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