Carrot and Corriander Soup

This sweet classic is a nice autumn warmer.

1/2 kilo carrots (peeled and diced)

1 onion (chopped)

2-3 cloves garlic (sliced)

stock (enough to cover the mixture)

salt

black pepper

cayenne pepper

pinch of turmeric

fresh corriander

(cream)

- Sweat the onion and garlic in a covered pan on a low heat for about 10-15 minutes.

- Add the turmeric, cayenne pepper and carrots and fry for a couple of minutes.

- Add the stock, bring to the boil, and simmer until cooked.

- Blend and season the soup and serve with some fresh corriander (and cream if you wish).