Carrot and Coriander Soup

By Scott Marley

Preparation: 20 mins Cooking Time: 35 mins Ingredients 50kg butter 1 kg carrots (peeled and sliced) 2 onions ( peeled and roughly chopped) 1 dessert spoon ground coriander 1 teaspoon ground cumin 2 litres vegetable stock Fresh coriander (finely chopped) Salt and black pepper Garnish Crème fraiche Sprigs of fresh coriander To make Melt the butter in a saucepan. Add the onions and carrots, and fry for 10 minutes, remembering to stir frequently. Sprinkle the ground coriander and the cumin into the pan and continue to cook for a few minutes. Add the stock, and the fresh coriander. Season with salt and pepper to taste. Cover the pan and let it simmer for about 20 minutes, or until the carrots and onions are tender. Remove the saucepan from the heat and allow to cool. Blend the mixture in food processor until smooth. To serve Reheat the soup in a saucepan on a low heat. Serve in deep soup bowls, and add a swirl of crème fraiche, a sprig of coriander and a twist of black pepper. Accompany with warm crusty bread.

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