Carrot and coriander soup

⇐ Soups

Ingredients

25g butter

1 medium onion, finely chopped

1 clove garlic, crushed

550g carrots, roughly chopped

1l vegetable stock

pinch grated nutmeg

1 Tbsp fresh coriander, chopped

150ml single cream

salt & freshly ground black pepper

Method

1. In a covered saucepan, melt the butter and cook the onion and garlic gently till soft, without colouring.
2. Add the carrots, stock and nutmeg. Cover, bring to the boil and simmer gently till the vegetables are tender.
3. Cool a little and purée in a liquidiser. Stir in the coriander and cream and season to taste.

New Covent Garden Book of Soups (green book) Andrew Palmer - New Covent Garden Soup Co