2 tablespoon olive oil
4 garlic cloves
2 teaspoon coriander seeds
4 large carrots
500ml vegetable stock
Salt and ground black pepper for seasoning
2 tablespoons double cream.
Greek yoghurt, fresh coriander leaves
Chop the onion and the garlic cloves. Peel and chop the carrots into thin slices or small cubes. Crush the coriander seeds Heat the olive oil in a medium saucepan. Place the onion, garlic and coriander seeds into the pan and cook over a medium heat for about 3-4 minutes, until the onion has softened. Add the carrot and vegetable stock to the pan and season to taste with salt and pepper. Bring to the boil and simmer for about 6-7 minutes, until the carrot has softened. Add the double cream to the pan and stir. Remove the pan from the heat. Blend the soup until smooth Pour the soup into a serving bowl, swirl in some Greek yoghurt and coriander leaves.
Serve without blending Serve with garlic bread
Try creme fraiche instead of yoghurt
Try French Tarragon instead of coriander