Soups Recipes - Carrot Soup

Ingredients

• 25g/1 oz/2 tbsp unsalted butter

• 450 g/1 lb carrots, diced

• 1 onion, chopped

• 5 ml/1 tsp coriander (cilantro) seeds, roasted and crushed

• 5ml/1 tsp sugar

• 900 ml/1 1/2 pts/3 cups stock

•  salt and pepper

• 15 ml/1 tbsp cream (optional)

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Method:

1. Melt the butter in a large pan and fry the carrots and onion until soft but not browned. Add the coriander, sugar, stock, salt and pepper.

2. Bring to the boll, cover and simmer gently for 15 minutes until the carrots are tender. Puree the soup, diluting with a little more water if it is too thick.

3. Reheat before serving topped with cream, if liked.