Carrot, Honey and Ginger Soup

Serves 4

11/2lb carrots peeled and chopped,

1 onion peeled and chopped,

1 clove garlic chopped,

� tsp chopped root ginger,

1 stick celery,

1 oz butter,

1 � pint water or stock,

3 tsp honey,

120 mls cream,

1 tsp coriander seeds,

chopped coriander.

Melt butter. Add all vegetables, ginger and coriander seeds. Leave to sweat gently for 10 minutes. Pour in water/stock. Stir in honey and single bayleaf. Simmer for 10 minutes until the vegetables are tender. Remove bay leaf. Hand blend. Pass through sieve. Add cream. Season to taste. Pour into bowl. Serve with coriander.