Ingredients

• 2 tablespoons Anchor Butter
• 1 large onion, finely chopped
• 1kg carrots, roughly chopped
• 4 cloves garlic, finely chopped
• 1/2 teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1.5 litres vegetable stock
• 2 tablespoons sour cream
• Fresh coriander to serve

Directions

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