Especially fine with the addition of orange zest.
- 1lb/450g carrots (peeled and sliced)
- 1-2 leeks (sliced), or one medium onion (peeled and chopped fine)
- Optional – zest of 1 orange, juice of 2 oranges
- 2 tsp ground coriander
- salt and pepper
- 2 pints/1.2 litres water, vegetable stock, or chicken stock
- Add 1oz butter or some oil to a saucepan and put to a gentle heat; pop in the ground coriander, and fry very gently for just a minute. Add the leek/onion and the carrot, and cook gently for about 10 minutes. You want the vegetables softened, but not coloured.
- Pour in the water or stock, and add the zest of the oranges. Season with salt and pepper. Bring to the boil, then simmer gently for about 30-40 minutes.
- When the vegetables are fully cooked, remove from the heat and cool for a few minutes. Add the orange juice and blitz until very smooth, in a food processor or with a hand held liquidiser. Return to the pan, adjust the seasoning, and reheat gently.
- Serve in bowls, with a wee dollop of yogurt (to impress, swirl it with a knife blade or similar), and a sprinkling of chopped fresh coriander.