175g/6oz onion, diced
50g/2oz butter
500g/1lb 2oz carrots, sliced
1 garlic clove, finely chopped
1.2 litres/2pt vegetable stock
2 teaspoons caster sugar
150ml/5fl oz whipping cream
2 tablespoons chopped fresh coriander leaves
salt and freshly ground black pepper
Method:
• In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.
• Add the garlic and stock. Season with salt and pepper and the
sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
• Pour the contents of the pan into a blender or food processor, and
blitz to a purée. Pour back into a clean pan, and add the cream and
coriander. Taste and adjust the seasoning, then heat the soup
through gently, stirring. Serve hot.