When choosing the carrots, look for smaller ones, because they will be sweeter and less bitter than over-sized carrots. Carrots that are sold with the green tops still attached tend to be of a higher quality than those sold without. Leftover soup will keep well in the freezer.
Prep time: 15 min. Cooking time 35 minutes. Serves 8
900g (2lbs) carrots, peeled & chopped
150g (1 1/2 cups) onions, chopped
2 cloves fresh garlic, chopped
2 teaspoons ground coriander
150 ml (5 oz) 35% cream
60g (2 1/4 oz) butter
1/2 bunch cilantro (coriander leaves) chopped
olive oil, salt & pepper
1. Add the onions, 30g butter and ground coriander to a large sauce pot and sauté on medium-high heat until the onions are translucent, about 5 minutes. Season with salt & pepper, add the garlic and saute for 2 more minutes.
3. Transfer the soup to a blender, add 100ml cream and the remaining butter, one tbs at a time while blending.
4. Divide the soup into bowls, drizzle with cream and garnish with fresh cilantro.