Carrot and coriander soup

Heat the oil in pan and gently sweat the onion, without colouring, for 3-4 minutes.

Stir in the cumin and coriander

Add carrots and cook for 1 minute

Add stock and orange juice to cover, then boil until carrots are soft (roughly 20 mins)

While the carrots are cooking, remove the crusts from the bread and cut into small cubes. Put the cubes into an oven tray and drizzle over amount of oil, tossing to coat. Sprinkle with salt and put into oven for roughly 10 minutes or until golden at gas mark 6. Remove onto some kitchen paper and leave to cool

Add the chopped coriander (keeping a little for garnish) and blitz with a hand blender until smooth.

Ladle into bowls, drizzle around the cream and sprinkle the coriander and croutons