Ingredients:

• 175g/6oz onion, diced
• 50g/2oz Butter
• 500g/1lb 2oz carrots, sliced
• 1 Garlic clove, finely chopped
• 1.2 liters/2pt vegetable stock
• 2 tsp caster Sugar
• 150ml/5fl oz whipping Cream
• 2 tbsp chopped fresh
• Coriander leaves
• salt and freshly ground
• black pepper

Method:

1. In a heavy saucepan, gently saute the onion in butter until soft and translucent.
2. Add the carrots to the pan, and keep stirring from time to time, for a further 5 minutes.
3. Add the garlic and stock.
4. Season with salt and pepper and the sugar.
5. Bring to the boil, reduce the heat and simmer for 30 minutes.
6. Pour the contents of the pan into a blender or food processor, and blitz to a puree.
7. Pour back into a clean pan, and add the cream and coriander.
8. Taste and adjust the seasoning, then heat the soup through gently stirring.
9. Serve hot.

Recipe courtesy of chefmegha