Carrot and Coriander Soup

Shopping list

• 30 g unsalted butter

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• 1 piece onion — peeled and chopped

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• 2 clove garlic cloves — peeled and crushed

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• 600 g carrots — peeled and sliced

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 900 ml vegetable stock — hot

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• 4 tbsp fresh coriander — roughly chopped

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• 4 tbsp single cream — to serve

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Step by step

1. 1

   Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 5 minutes until softened.

2. 2

   Stir in the crushed garlic, ground cumin and ground coriander, and cook for another minute until fragrant.

3. 3

   Add the sliced carrots and pour in the hot vegetable stock. Bring to the boil, then reduce the heat and simmer for 20– 25 minutes, until the carrots are completely tender.

4. 4

   Remove from the heat and stir in the chopped fresh coriander. Use a stick blender to purée the soup until smooth and creamy. (Alternatively, blend in batches in a jug blender.)

5. 5

   Season to taste with salt and black pepper. Reheat gently if needed.

6. 6

   Ladle into bowls and swirl a spoonful of single cream into each serving. Serve with crusty bread.