Val's kitchen:

Carrot and Coriander

Ingredients

1 oz  (25g) butter or margarine

1 garlic clove crushed

1lb (500g) carrots roughly chopped

2 pts (1 litre) stock (Chicken or vegetable)

A pinch of freshly grated nutmeg

1 tablespoon chopped fresh coriander (or 1 teaspoon dried ground)

¼ pt (150 ml) single cream.

Salt and freshly ground black pepper

Method

Melt the butter (or margarine) and cook the onion and garlic gently until soft in a covered saucepan, without colouring.

Add the carrots, stock and nutmeg. Cover, bring to the boil and simmer gently  until the vegetables are tender.

Cool a little and puree in a liquidiser.

Pour soup into a clean saucepan and stir in the coriander and cream.

Add seasoning to taste

Serve garnished with a swirl of yoghurt.