Honey Carrot Soup

Ingredients

2 Tbsp.
butter
2
leeks, sliced
1.5 lbs
carrots, sliced
1 Tbsp.
BeeMaid honey
pinch
red pepper flakes
2
bay leaves
pinch
of salt
8 cups
vegetable stock
sour cream
to serve

Directions

Melt the butter in a large saucepan over medium heat. Add leeks and cook for 5 mins, stirring occasionally, until softened. Add the carrots, BeeMaid honey, red pepper flakes, bay leaves & salt. Stir well. Simmer for a couple of minutes, stirring often.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pour in vegetable stock and stir. Bring to a boil and simmer for 30 minutes until the carrots are soft. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove the 2 bay leaves and puree either in the pot with a stick blender or in batches in a blender. Add more salt if required. Serve with a dollop of swirled sour cream and garnish with your favourite herbs. ⠀