Ingredients:
3 tablespoons butter
12 ounces carrots, diced
2 celery ribs, diced
2 teaspoons ground coriander
1 teaspoon ground cumin
4 cups light vegetable stock
salt, ground black pepper
fresh coriander ( to decorate)
Directions:
Melt butter in large saucepan and saute carrots and celery for 2 minutes.
Add coriander and cumin, fry for 3-4 minutes.
Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
Put through blender.
Decorate with a little drop of cream (optional) and fresh coriander.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.