CARROT & CORIANDER SOUP
*To make Vegan leave out Creme Fraiche and swap Butter for Oil*
- Melt the butter in a saucepan over a medium heat. Add the spring onions and celery and gently sweat down, stirring occasionally, for 4-5 mins until soft. Add the carrots, potato and ground coriander and mix well, season lightly with salt and pepper.
- Pour the stock over the vegetables. Stir to coat and bring to the boil. Cover, reduce the heat to low and simmer for 30-35 mins until the vegetables are tender.
- Remove the soup from the heat. Add the coriander stalks and two-thirds of the leaves to the soup, then blend until smooth using a hand blender. Add in 2tbsp of the crème fraiche and blend until fully combined, season to taste.
- To serve, swirl a small teaspoon of crème fraiche into each and garnish with the chopped coriander leaves, a sprinkling of paprika and a twist of black pepper.