Spicy Carrot Soup

60 mins serves 6

2 tablespoons Anchor Butter

1 large onion, finely chopped

1 kg carrots, roughly chopped

4 cloves garlic, finely chopped

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

1.5 litres vegetable stock

Fresh coriander to serve

Melt the butter in a large saucepan over a low heat.
Add the onion, carrots, garlic, coriander, cumin, smoked paprika, and salt, gently cook for 15 minutes.
Pour into the stock and simmer until the carrots are tender, stirring occasionally, about 30 minutes.
Blend soup to a puree and serve in bowls with a dollop of sour cream and coriander.