Carrot and Coriander soup

Heat the butter in the pan until it is frothing, then add the finely diced carrot and onion. Fry until soft, however continue to stir so they do not burn.

Add the cinamon and seasoning (to taste) then stir well. Leave for a minute without stiring then add the stock. (Be careful the stock may spit as you pore it in.)

Let the soup simmer for around 20 minutes or until the vegetables are tender. Then add the coriander.

Either using a food mixer or a hand blender purée the soup, then return to the heat for five minutes before serving