This is a really quick and simple soup, great to make in the autumn or winter when it starts getting cold.
1 tbs Olive oil
1 Onion, finely chopped
450g Carrots, washed and peeled
1 Garlic clove, crushed
1 tsp Ground coriander
1.2L Vegetable stock
3 tbs Fresh coriander, chopped
Squeeze of Lemon juice
Freshly grated nutmeg to taste (optional)
Salt and black pepper
Single cream to serve
Preparation and cooking
Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 minutes, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for a further 1 minute.
Add the stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.
Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.