The curlew carrot and coriander soup

Method

1. Heat the oil in a saucepan and fry the garlic, onions and carrots for about 5 minutes, until golden. Season with salt and pepper.

2. Using a pestle and mortar, lightly crush the coriander seeds and add to the pan with the wine. Cook for 10 minutes or so, until the wine has almost evaporated.

3. Separate both the coriander and parsley stalks from the leaves.

4. Add the stalks to the pan and pour in the stock. Simmer for about 20-25 minutes, until the carrots are soft. Remove from heat and leave to cool slightly.

5. Using a stick blender or liquidizer, puree the soup until smooth. Pass through a sieve and return to a clean pan. Reheat gently and adjust the seasoning as necessary.

6. Spoon into bowls and garnish with a swirl of cream, some Worcestershire sauce and a scattering of coriander and parsley leaves.

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Ingredients

3 tbsp Olive oil
1 garlic clove, crushed
2 large onions Onions
12 Carrots, chopped
10g Coriander seeds, toasted
400ml White wine
small bunch Coriander
small bunch Parsley
2 litres vegetable stock
3 tbsp double cream
1 dash of Worcestershire sauce
sea-salt and freshly ground black pepper

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