Spicy Carrot Soup

I made this recipe up last night. I added loads of chilli so it was a real winter warmer, and is lovely served with garlic bread. 

  • 1 ½ table spoons of butter

  • 2 small/medium leeks, trimmed and chopped

  • 300g carrots, roughly chopped

  • 2 medium potatoes, peeled and diced

  • Pinch of chilli flakes (more or less depending on taste)

  • 1 ½ - 2 litres of vegetable stock depending on how thick you like your soup

  • Seasoning

  • Soured cream (if you’re being extravagant)

Melt butter on a medium heat and cook leeks for a couple of minutes until soft. Then add the carrots, potatoes and chilli and cook for a further 2 minutes. 

Add the stock, bring to the boil and simmer for 30 minutes. Blend and return to pan, season.
When ready to serve reheat on the hob. If you’re feeling extravagant add a swirl of soured cream.

Serve with garlic bread. We made our own by frying chunky bread in garlic and butter. YUM!