carrot and coriander soup
rating:
25g butter
1 medium onion, finely chopped
1 garlic clove, crushed
550g carrots, of which 450g roughly chopped and 110g coarsely grated
1 litre vegetable stock
pinch of freshly grated nutmet
tbsp chopped fresh coriander
150m single cream
salt and freshly ground black pepper
melt butter and cook onion and garlic gently until soft in covered saucepan, without colouring. Add roughly chopped carrots, stock and nutmeg. Cover, bring to boil and simmer gently until the veg are tender. Coolaa little, then purée in a liquidiser. Return to clean pan, stir in grated carrots, coriander and cream. Taste for seasoning. Serve garnished with a swirl of yogurt and more coriander.
