Carrot and Coriander Soup Recipe

Ingredients : Serves 4

15 ml/1 tbsp sunflower oil
1 onion, chopped
1 garlic clove, chopped
450 g/l lb carrots, chopped
600 ml/1 pt/2.5 cups Chicken Stock
A pinch of sugar
Salt and freshly ground black pepper

150 ml single (light) cream

15 ml/1 tbsp chopped coriander (cilantro)

Method :

Heat the oil in a large saucepan and fry (saute) the onion and garlic until soft but not brown. Stir in the carrots, then add the stock and sugar and season to taste. Bring to the boil, then simmer for 15 minutes until the carrots are soft. Puree in a food processor or blender, then return the soup to the pan and stir in the cream and coriander. Heat through gently and serve hot.