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| Carrot & coriander soup |
Ingredients
- 175g/6oz onion, diced
- 50g/2oz butter
- 500g/1lb 2oz carrots, sliced
- 1 garlic clove, finely chopped
- 1.2 litres/2pt vegetable stock
- 2 teaspoons caster sugar
- 150ml/5fl oz whipping cream
- 2 tablespoons chopped fresh
- coriander leaves
- salt and freshly ground
- black pepper
Serves 6
- In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes
- Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
- Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.
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