1 kg Carrots, roughly chopped
1 Red pepper – deseeded and chopped
1 White onion
3-4 gloves garlic crushed and chopped
1 litre good vegetable stock
2 teaspoons ground coriander
25 g butter
A good sprinkling of black pepper
Melt the butter and add the chopped onions and garlic- cook slowly on a low heat until soft and almost translucent.
Stir in the coriander, add the carrots and pepper and grind in black pepper.
Add stock, cover and simmer for around 40-50 minutes.
Allow to cool then blend to a smooth consistency.
This will give 6-8 portions as a starter or 4 good portions as a main course.