• 1Tablespoon vegetable oil
• 1 onion, chopped
• 1 lb carrots, washed and sliced
• 1 clove garlic, crushed
• 1 teaspoon (5 ml) ground coriander
• 2 pints vegetable stock
• 3 Tablespoon chopped fresh coriander
• A squeeze of lemon juice
• Freshly grated nutmeg to taste
• Salt and freshly ground black pepper
• Single cream to serve if liked

Directions

1. Heat the oil in a large pan, add the onions, carrots. and garlic. Sauté for 4 minutes until they are beginning to soften but not color. Stir in the ground coriander and plenty of seasoning and cook for 1 minute.
2. Add the stock and bring to a boil, then 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 desired.