1 onion, chopped
450 g carrots, washed and sliced
1 clove garlic, crushed
5ml/1 tsp ground coriander
1.2 ltr vegetable stock
3 tbsp chopped fresh coriander
Squeeze of lemon juice
Freshly grated nutmeg to taste
Salt and freshly ground black pepper
1.
Heat
the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins,
until they are beginning to soften but not colour. Stir in the ground coriander
and plenty of seasoning and cook for one minute.
2. Add the
stock and bring to the boil, cover and simmer for 20 minutes or until the
carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with
a stick blender or transfer to a food processor. Add the lemon juice and nutmeg
to taste and adjust the seasoning as necessary. Reheat until just hot but not
boiling and serve. Garnish with a swirl of cream if liked.
