Carrot and Coriander Soup

This is a British classic (and my mum’s favourite) which you just have to try. It tastes even better when you make it with your own home grown carrots.

Ingredients (makes 4 large serves)

• 1kg carrots peeled and chopped

• 2 tsp oil

• 1 tbsp coriander seeds

• 1 small clove of garlic crushed

• 1.5 litres (6 cups) of chicken or vegetable stock (homemade if possible)

• Handful of fresh coriander chopped

• Lite sour cream to serve

How to make

1. Dry roast the coriander seeds in a small frying pan over a medium heat for 1-2 minutes. Transfer to a pestle and mortar and crush them.

2. In a large pan heat 2 tsp of oil and add the carrots, garlic, coriander seeds and cook on a low heat for about 5-10minutes.

3. Add stock and bring to the boil.

4. Reduce the heat and simmer for 15-20minutes until the carrots are soft.

5. Remove from the heat and blend with a stick wiz or in a blender – do in several batches if needed.

Serve it up:  Serve with a small dollop of lite sour cream and fresh coriander.