Carrot and Coriander soup

Dry fry the coriander seeds until they just turn brown.

The second photo is before it is liquised.

Some friends of mine have been waiting a long time for this recipe so here it is. You need

3 fairly large carrots

1 onion

1 teaspoon of coriander seeds

2 vegetable stock cubes

2 tablespoons of cooking oil

water

Method

Cut up the onion in to smallish pieces and peel and chop the carrots into smallish chunks. Large chunks just take longer to cook. Cook the onion in the oil until transparent. Make sure the heat is not too hot as you do not want the onions to go brown for this dish. Add the stock cubes and the carrots. While you are waiting for the onions to cook, dry fry the coriander seeds. Heat your frying pan and then put the seeds into it. Dry fry them for only a few minutes and they have changed colour slightly. Don't let them get really brown otherwise the soup will be bitter.

Add the seeds and water enought to just cover the vegetables. Cook with a lid on until the carrots are soft. About 20 mins. Either liquidise with a liquidiser or use a stick blender to smooth the soup. Dont use the soup while its hot in a liquidiser it will splash out of the top of it. Leave it to cool a bit or add cold water to it to liquidise. It will need more water to finish it anyway as this is too concentrated. This batch of soup measured 2 pints before it was liquidised and I added 1 more pint of cold water. Just keep tasting until you get the right amount of water.

Re-heat and serve with either some chopped chives or creme fraiche.