Carrot And Coriander Soup

1. 1

   Start off by dry roasting the coriander seeds in a small frying pan. Keep stirring and tossing until they are a uniform colour and start 'jumping' in the pan. Then crush in a pestle and mortar.

2. 2

   Next, melt the butter in a large saucepan then add the carrots, crushed garlic, chopped onion and three-quarters of the crushed coriander seeds.

3. 3

   Stir the carrots around in the butter and crushed seeds, then cover and allow to cook over a medium heat until they are soft, about 10 minutes.

4. 4

   Add the stock, season with salt and pepper and bring to the boil.

5. 5

   Reduce the heat and simmer for about 15 to 20 minutes or until the vegetables are softened.

6. 6

   Leave the soup to cool for a little while, then liquidise with a blender or stick blender until smooth.

7. 7

   Return the puree to the pan and stir in the chopped fresh coriander and 2 tablespoons of the creme fraiche or cream.

8. 8

   Serve in warm bowls with a sprinkling of the remaining coriander seeds and a swirl of creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.