This soup is must in the fall. It is great just the way it is, but I often add a tsp of curry powder for a little extra kick :)
2 tbsp butter
2 small leeks
800g carrots, chopped
1 tbsp honey
A pinch of dried chilli flakes
1 bay leaf
2 L vegetable stock
1. Melt butter in large saucepan over medium heat. Add leeks, cook for 3 minutes.
2 tbsp butter
2 small leeks
800g carrots, chopped
1 tbsp honey
A pinch of dried chilli flakes
1 bay leaf
2 L vegetable stock
1. Melt butter in large saucepan over medium heat. Add leeks, cook for 3 minutes.
2. Add carrots, honey, chillies & bay leaf, cook for 3 minutes.
3. Pour in stock, bring to a boil, simmer for 30-40 minutes.
4. Blend soup with a hand blender
Enjoy! Goes well with a dollop of sour cream, and fresh buns :)
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