1 tbsp olive oil
¼ onion, chopped
2 garlic cloves, chopped
1 tsp coriander seeds
1 carrot, peeled, finely chopped
250ml/9fl oz hot vegetable stock
salt and freshly ground black pepper
1 tbsp double cream
1 tbsp Greek yoghurt, to garnish
1 tbsp chopped fresh coriander, to garnish
Heat the olive oil in a saucepan, then place the onion, garlic and coriander seeds into the pan and sauté over a medium heat for 3-4 minutes, or until the onion has softened.
Add the carrot and hot vegetable stock to the pan and season to taste with salt and freshly ground black pepper. Bring to the boil and simmer for 6-7 minutes, or until the carrot has softened.
Add the cream to the pan and stir well, then remove the pan from the heat and blend the soup until smooth using a hand blender.
To serve, pour the soup into a serving bowl and garnish with Greek yoghurt and fresh coriander.
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