Cream of Yellow Carrot, Leek, and Saffron Soup | RICARDO

Ingredients

• 2 leeks, white part only, chopped
• 4 cloves garlic, coarsely chopped
• 2 tablespoons (30 ml) butter
• 1 pinch of saffron
• 5 cups (1.25 litres) chicken broth
• 3 cups (750 ml) peeled and sliced yellow or orange carrots
• 2 cups (500 ml) peeled and cubed potatoes
• 1/4 cup (60 ml) 35% cream
• Salt and pepper
• Honey