Carrot and coriander soup recipe

Ingredients

• knob of garlic butter
• 1 large onion, finely chopped
• 4 carrots, peeled and diced
• 10 tomatoes
• 2 tbsp sugar
• dash of Worcestershire Sauce
• 1 bunch coriander, chopped
• 150 ml single cream

Method

1. Melt the garlic butter gently in a heavy-based saucepan. Add the onion and cook for a few minutes, then add the carrots and cook for another few minutes.
2. Cut a shallow cross in each tomato and immerse them in boiling water for no more than 2 minutes, just until the skins wrinkle. Peel, chop and deseed the tomatoes, then add them to the saucepan.
3. Cook until the tomatoes soften. Stir in the sugar and Worcestershire sauce, season, cover and simmer for 30 minutes.
4. Add the chopped coriander 10 minutes before the end of cooking. Divide between bowls and finish with a little single cream.