I made this British classic for the first time last week, and fell in love, if that is possible with a soup.

I love the smooth velvety texture and the combination of sweet carrots and flowery coriander really works. We will certainly eat this a lot this autumn and winter!

Carrot and coriander soup, serves 2

1/2 onion, finely chopped

1 tbsp olive oil

600 g carrots, peeled and cut into smaller pieces

water

vegetable or chicken stock

50 ml single cream

salt, white pepper

1/2 bunch fresh coriander, chopped

Fry the onion until soft but not brown in the oil on medium heat, in a large sauce pan. Add the carrots and fry for a minute or so. Pour boiling water to cover the carrots and add a pinch of salt. Bring to the boil and cook until the carrots are soft (about 15 minutes). Drain  most of the cooking water, but set it aside. Pureethe carrots and add enough of the cooking water so you have a very thick soup. Bring to the boil and add cream and stock until you have the thickness you want. Season with salt and pepper. Add the coriander a minute or so before serving.