Carrot and Coriander (Cilantro) Soup

Well here in the UK the winter seems to be sticking around for a bit longer and generally overstaying it's welcome. This is a lovely warming soup that is perfect for heating you up on a cold evenings. The nutmeg and lemon juice add a nice edge to the soup, but if you prefer to omit them, please do. Similarly, the cream is simply there for for consistency, so if you'd rather leave it, feel free.

Ingredients:

450g carrots
1 litre vegetable stock
One onion
3 cloves of garlic

Bunch of fresh coriander (cilantro)
Pinch of nutmeg
1 tbsp lemon juice
150 ml cream (single or double) - optional, omit if vegan or not desired.

Salt and pepper to taste

Instructions:

1. Chop onion and garlic an fry in oil until softened.

2. Meanwhile, peel and chop the carrots. Add to the pan and fry on a medium heat for 5 minutes or so.

3. Add the stock and bring to the boil. Lower the heat and simmer until the carrots are soft.

4. Blend the soup either in batches in a blender, returning to the pan once done, or (even easier) use a hand blender to blend the soup in the pan.

5. Add the nutmeg and lemon juice and stir through.

6. Roughly chop the coriander and add to the soup, stirring through. Finally, add the cream (if using) and heat gently until the soup warmed. Do not boil.

7. Finally, add salt and pepper to taste, and serve.