Ingredients:

30g/1oz unsalted butter
4 carrots, peeled and diced
425ml/15fl oz chicken stock
2 large handfuls fresh coriander
110l/4 fl oz double cream
salt
freshly ground black pepper

Preparation:

1. Gently melt the butter in a medium saucepan and saute the carrot for 5-6 minutes. 2. Slowly add the stock and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes. 3. Add the coriander and cream and season to taste. 4. Blend the soup in a liquidiser until smooth. 5. Return the soup to the saucepan and over a low heat stir to heat thru. 6. Pour the soup into individual soup bowls. Serve immediately.