900g organic carrots (chopped small)
400g onions (chopped)
3 cloves garlic (crushed)
2 tsp ground coriander
25g plain flour
1 litre stock (chicken has great flavour but vegetable is fine too)
125ml double cream
Sweat the carrot, onion and garlic in the butter until soft (about 20mins), adding the coriander halfway.
Season with salt and pepper and stir in the flour until well combined with the butter and juices.
Gently work in the stock, so that you are not left with lumps of flour and then simmer for 20 minutes.
Blend until smooth, stir in the cream and bring back to simmer if required.
Serve garnished with fresh coriander leaves if you have any.
Even my husband, who claims to hate carrots, loves this soup.