Carrot and coriander Soup
(Originally from Covent Garden Soup)
1 garlic clove
550g carrots (450g roughly chopped and 110g coarsely grated)
1 litre vegetable stock
A pinch freshly grated nutmeg
1 tablespoon chopped fresh coriander
150ml single cream
wee bit salt and freshly ground black pepper
- Melt butter and cook the onion (finely chopped) and garlic (crushed) gently until soft in a covered saucepan, without colouring.
- Add the roughly chopped carrots, stock and nutmeg. Cover, bring to the boil and until the vegetables are tender.
- Cool, then liquidize.
- Stir in the grated carrots, coriander and cream.
- Serve with a swirl of yoghurt and a sprinkle chopped fresh coriander.