Carrot and coriander soup

Ingredients

1 onion, chopped
2 cloves garlic
55g/2oz butter
1 tbsp coriander seeds, lightly crushed
small glass sherry
500g/1lb carrots
1 litre/1¾ pints water or light stock

Method

1. Melt butter, add onion and garlic, sweat, add carrots and lightly crushed coriander seed and cook for further 2-3 minutes.
2. Add sherry and water or stock, bring to boil and simmer for 10-15 minutes until carrots are soft.
3. Liquidise and serve with fresh chopped coriander and a swirl of cream.