Carrot and Leek Soup

Oh so easy and oh so tasty.  Enough to feed four or a very good portion for 3.  Here in Lincolnshire, we're known for our big portions of food.  Here's how I made it...

1 red onion, chopped and slowly fried (to make translucent rather than brown)
2 leeks, sliced
Enough carrots to equal the quantity of leeks
1 litre of good chicken/veg stock (enough to cover)

Once you've fried your onions, place all ingredients into a pan.  Cover with stock. Boil for 25 minutes. Season to taste and either eat as it is or blitz in the blender.

Carrots are naturally sweet and this is now a favourite.  I have some stored in my freezer for another day.  Souper!