On my I LOVE this soup….
Spray of oil but mix with a bit of water to “dry fry”.
1 onion, chopped
450g/1lb carrots, washed and sliced
1 clove garlic, crushed
5ml/1 tsp ground coriander (you can add more if you want…I like more
1.2 ltr/2 pints vegetable stock (cube=1)
3 Tbsp chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
1. Heat the oil and water in a large pan, add the onions, carrots and garlic, sauté / dry fry for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve.
The only thing you can’t do is give it a swirl of cream…unless you want to use some syns (because you could)…