What you will need (for two bowls):
- 2 large carrots (2 purple if you can get them)
- Chicken or vegetable stock 400ml
- Garlic clove
- Coriander seeds 1tsp
- Fresh coriander
- Creme fraiche
If you ever manage to get hold of these little beauties, my advice would be to never boil them. Not only does it turn everything else a strange browny purple colour it also takes all the colour out of the carrots.
As I only had change for the one purple carrot I added an orange one too. For the soup, fry the carrots and garlic in a nice hearty sized knob of butter. Put the lid on them and let them soften.
While they do this, dry fry a teaspoon of coriander seeds until they jump around the frying pan and are good and toasted.
When the carrots have had a good 10 minutes, put about 400ml of stock into the pan. I cheated and bought mine in a tub. Put the coriander seeds and seasoning in and let the whole lot bubble away for about 20 minutes. It smells so fresh and spicy.