Ingredients

2 lb carrots, peeled and sliced thinly

2 medium sized baking potatoes, peeled and sliced thinly

1 shallot, peeled and sliced thinly

32 oz hot chicken stock

8 oz white wine

1 tbs ground coriander seed

2 tbs chopped fresh cilantro leaves

½ tsp salt

¼ tsp freshly ground black pepper

4 oz single cream

Garnish - chopped fresh cilantro leaves

Preparation

  1. Put all the prepared vegetables into the pot with the stock, wine, coriander seed, cilantro and seasonings. Bring to a boil then cover and simmer for 30 - 40 minutes until all the vegetables are very tender. Remove the lid and cool slightly.

  2. Transfer the soup to a blender or food processor and process until smooth. Return to the pot and re-heat. Stir in the cream. Taste and adjust the seasonings before serving.

Garnish with fresh cilantro.