1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

2. Stir in the ground coriander and season well. Cook for 1 minute.

3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

4. Whiz with a hand blender until smooth and add the cream.

5. Reheat in a clean pan, stir in the fresh coriander and serve.

Chef tip
If you like a bit of spice why not try adding half a red chilli which has been deseeded and finely chopped at stage one

or

For a vegan alternative to this dish replace the double cream with the same amount of coconut cream