Cream of Yellow Carrot, Leek, and Saffron Soup

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