1

Slice the carrots and garlic, and grind the coriander seed (or use coriander powder).

Melt the butter in a large pan, add the carrots, garlic and ground coriander. Fry the carrots gently for 2 minutes, then turn the heat down to its lowest, cover the pan and let it cook for 5 minutes.

Stir the carrots, replace the cover and cook for a further 5 minutes.

2

Boil water to make approx 2 pints of stock with the vegetable stock cubes. Ham or chicken stock cubes work equally well. Pour the stock into the pan, and raise to the boil. Lower the heat to let the soup simmer for 20 minutes.

At this point, add the dry coriander.

3

After 20 minutes have passed, remove the pot from the heat and let it cool.

While cooling, make up the roux (follow the recipe link).

Once the soup is sufficiently cool, use a hand blender or food processor to blend the soup until it reaches a smooth consistency.

4

Return to a low heat. Once the roux has cooled to room temperature, add it to the soup. Add the creme fraiche, stir well, and serve.