Creamy Carrot soup

I love carrot and coriander soup, I love most soups really, but this one is a favourite all year round!  When it comes to cooking I want my food to have a lot of flavour and this soup really does.  The ground cumin, chopped tomatoes and cream make it such a delicious soup.  I always use double cream when I cook, I know I know single cream would be better for me, buuuut, I would rather have one less slice of cake or take the dog for an extra walk so that I can have my double cream.

The lovely plate and bowl in the pictures is by Little Mr M Designs. 

I hope that you enjoy this recipe as much as me and my family do.

Ingredients (Serves 6, but if pregnant and eating huge portions then serves 4-5).

1 tbsp olive oil

1 large onion

4 cloves of garlic

1 small tsp of ground cumin

1 can of chopped tomatoes

1 kg carrots

900 ml chicken stock (3 stock cubes)

1 dl cream

Handful of chopped fresh coriander

Salt and pepper to season

Method 

Peel and chop the onion and garlic. I use a garlic press for my garlic cloves, but it could also be chopped since the soup will be blended later anyway.

Soften onion and garlic in the olive oil for around 3-5 min.

Add the ground cumin, canned tomatoes, chicken stock and carrots. Boil for around half an hour until the carrots are soft. The boiling time also depends on the size of the carrot pieces.

When the soup is boiled add the coriander and blend using a handheld blender or in a blender until it has a consistency you like. Lastly, add the cream.