Carrot and Coriander Soup

1. Sweat the finely chopped onion in the olive oil.

2. Add the crushed garlic and the ground coriander, and fry for half a minute until fragrant.

3. Add the sliced carrot and the diced potato.

4. Cover with water, season with salt, and cook for 25 minutes until the carrots are completely soft.

5. Blend into a silky purée.

6. Stir in the cream, season with pepper, and serve with fresh coriander or parsley.

Tip: A staple of British pubs and sandwich bars. Toast the coriander seeds in a dry pan for a minute before grinding – it is far more aromatic.