Carrot and Coriander Soup

Start off by dry roasting the coriander seeds in a small frying pan. Keep stirring and tossing until they are a uniform colour and start ‘jumping’ in the pan. Then crush in a pestle and mortar.

Next, melt the butter in a large saucepan then add the carrots, crushed garlic, chopped onion and three-quarters of the crushed coriander seeds.

Stir the carrots around in the butter and crushed seeds, then cover and allow to cook over a medium heat until they are soft, about 10 minutes.

Add the stock, season with salt and pepper and bring to the boil.

Reduce the heat and simmer for about 15 to 20 minutes or until the vegetables are softened.

Leave the soup to cool for a little while, then liquidise with a blender or stick blender until smooth.

Return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche or cream.

Serve in warm bowls with a sprinkling of the remaining coriander seeds and a swirl of creme fraiche.