Carrot and coriander Soup

(Originally from Covent Garden Soup)

Serves: 4-6

Keywords: soup



  1. Melt butter and cook the onion (finely chopped) and garlic (crushed) gently until soft in a covered saucepan, without colouring.
  2. Add the roughly chopped carrots, stock and nutmeg. Cover, bring to the boil and until the vegetables are tender.
  3. Cool, then liquidize.
  4. Stir in the grated carrots, coriander and cream.
  5. Serve with a swirl of yoghurt and a sprinkle chopped fresh coriander.