Carrot & Coriander Soup
Serves 2

1oz butter
1 lb carrots finely chopped
2 onions, chopped
1 clove garlic, chopped
1 teaspoon ground coriander
1 oz flour
1 pint vegetable stock
zest & juice of an orange
½ teaspoon nutmeg
1 tablespoon fresh coriander chopped
salt & freshly ground black pepper
¼ pint pouring cream
coriander leaves for garnish

Melt the butter in a large pan and add the carrots, onions, garlic and ground coriander.  Cook for 5 minutes until softened.  Stir in the plain flour and cook for a further 2 minutes.  Gradually add the stock, zest & juice of an orange stirring continuously.  Simmer for another 20 minutes transfer the soup to a food processor and blend until smooth.  Return to the pan over a low heat and add the nutmeg & fresh coriander slowly stir in the cream & season to taste.  Garnish with a little of the cream and a few coriander leaves.

Serve with Garlic Bread.