Ingredients
- 40g butter
- 1 large onion, peeled and finely sliced
- 1tsp ground coriander
- 2 sticks celery, finely sliced
- 750g carrots, peeled and finely sliced
- 1 litre vegetable or chicken stock
- Small bunch coriander, roughly chopped plus sprigs to garnish
- 2tbsp honey
- 4tbsp double-thick cream
Instructions
- In a large pan gently melt the butter and, over a low heat, fry the onion until softened. Add the ground coriander for 1 minute and then the chopped celery and carrot. Continue to cook over a gentle heat for 10 minutes, covered but stirring the vegetables occasionally.
- Pour the stock into the pan and bring to the boil, then simmer for 20 minutes until the carrots are tender. Allow to cool slightly before blending the soup with the coriander leaves and honey until smooth.
- Return to the pan and gently warm through, season to taste and then serve in deep bowls garnished with a swirl of double-thick cream and some coriander leaves.
This article originated on: www.womanandhome.com
