Hearty Carrot and coriander soup with creme fraiche

Healthy hearty carrot and coriander soup to help you stick to your new years resolutions.

Feel free to add any leftover veg you have around. This soup can be eaten as a main meal with some crusty buttery bread on the side.

Serves 4

Ingredients
2 tablespoons olive oil
1 onion, sliced
500g carrots, sliced
1 teaspoon coriander
1 teaspoon ground cumin
1 litre of stock, 2 stock cubes (chicken or vegetable)

To serve
Seasoning
Fresh chopped coriander
1 tablespoons creme fraiche
Crusty buttered bread

Process or finely slice your onion and carrots and put 2 tablespoons of olive oil into a deep pan. Heat on medium and put your vegetables in the pan, stir with a wooden spoon and turn the heat down to very low. Half cover your pan with a lid and allow the vegetables to sweat for about 15 minutes, checking frequently.

Add one teaspoon of ground cumin and one teaspoon of ground coriander to your vegetables and mix well. Turn the heat up to medium and cook for about 5 minutes, whilst boiling a kettle.

Make about a litre of stock with 2 stock cubes, chicken or vegetable is probably best. Bring to the boil and turn down to a low simmer. Cook for about 10 minutes until all vegetables are soft.

Turn off heat and add a handful of fresh coriander. Allow to cool and blend up.

Heat back up and pour into bowls. Add 1-2 tablespoons of creme fraiche to each bowl and swirl into the soup. Season and butter some crusty bread. Enjoy.

Adapted from page 53 in the March 2011 edition of Delicious Magazine.