Carrot & Coriander Soup

Cooking time: 35 mins

Serves: 4 -6

Ingredients

- 900g Carrots (peeled & diced)

- 1tbsp Coriander Seeds

- 1 tsp Butter

- 2 Garlic Cloves

- 1L Veg Stock

- 1 small bunch Coriander

- 30ml Double Cream

- Salt & Black Pepper to taste

Method

- Place your coriander seeds in a dry saucepan on a medium heat and toast for 2 mins (or until you can smell their fragrance), then grind or blend to a powder and set aside.

- In the same pan, heat the butter before adding the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Cook for 10 mins, stiring occasionally .

- Pour in your stock and season with salt and pepper. Bring everything up to the boil. Then leave to simmer for 10 mins or until the carrots are completely cooked through.

- Blend until smooth (always keep back as much liquid as possible, and add a little at a time to give you control over the consistency of your soup).

- Check the seasoning and serve with a drizzle of double cream, your remaining toasted seeds & fresh coriander on top.