Carrot and Coriander Soup
2 tbsp olive oil
1 large onion, chopped
675g/1½lb carrots, sliced
1 tsp ground coriander
1.1 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup half-fat crème fraîche
salt and ground black pepper
1 bunch fresh coriander (cilantro), chopped
1 Heat the oil in a large pan. Add the onion and carrots, then cover the pan and cook gently for about 10 minutes until the vegetables begin to soften but not colour.
2 Stir in the ground coriander and cook for 1 minute. Add the stock and bring to the boil. Season with salt and pepper, then reduce the heat and simmer, covered, for 20 minutes, until the vegetables are tender.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently without boiling.
4 Stir in the chopped coriander and serve immediately.