Carrot and Coriander Soup

Dry roast the coriander seeds by cooking them in a dry pan over medium to high heat. Shake the pan regularly to prevent burning. After about a minute, the color will start to change and a lovely aroma will be released. Roast for another 30 seconds or until ready. Grind the roasted seeds in a pestle and mortar or spice blender until fine.

In a pan, melt the butter and add the carrots, ground coriander seeds, and garlic. Cook for about 10 minutes.

Add the water and vegetable stock cube, then bring the mixture to a boil.

Reduce the heat and simmer for about 20-30 minutes or until the carrots are soft.

Turn off the heat and let the mixture cool slightly. Blend the soup until smooth using a stick blender or another blender of your choice.

Check for seasoning and add more salt and pepper if desired. Serve the soup.

Garnish with fresh coriander and creme fraiche. Drizzle some olive oil on top.

Serve the carrot and coriander soup with crusty bread and butter.