Carrot and Sweet Potato Soup

1. 1

   Heat oil in a large pan.

2. 2

   Add the onion and coriander seeds, cook over a medium heat for 5 minutes.

3. 3

   Add Carrots and the sweet potato, cook for a further 5 minutes.

4. 4

   Add the stock and bring to the boil, season, the reduce the heat and simmer for 25 minutes.Cool slightly, then whiz with and liquidiser until smooth.

5. 5

   Add the vinegar.

6. 6

   Cool half the quantity of soup to freeze.

7. 7

   Pour the remainder into a clean pan, stir in the chopped coriander and reheat gently.

8. 8

   Divide the soup between 4 warmed bowls, garnish each with 1tbsp creme fraiche and a sprig of coriander to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.