Honeyed Carrot Soup

2 Tbsp butter
2 small leeks, sliced
1 1/2 pounds of carrots, roughly chopped
1 Tbsp honey
a small pinch of red pepper flakes
bay leaf
8 cups vegetable stock
sour cream for serving

Melt the butter in a large saucepan over a medium heat. Add the leeks to the pan, then cook for about 5 mins until starting to soften. Add the carrots, honey, red pepper flakes 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. When ready to serve, bring back to a simmer, then ladle into mugs. Add a swirl of sour cream.