Instructions: Heat the olive oil in a saucepan and add the chopped onions.

Saute until they`re very soft and beginning to turn colour then add the chopped carrots to the saucepan.

Cook stirring occasionally for several minutes about five.

This gives the carrots a chance to begin to caramelise.

Add the stock season with salt pepper and a grating of nutmeg.

Bring liquid to simmering point and simmer gently with pan half covered by its lid until the biggest bit of carrot is quite tender when stuck with a fork.

Cool the contents of the pan before liquidising adding lemon juice creme fraiche and coriander to the soup as it is liquidised.

You can garnish this soup with a small spoonful of creme fraiche and some raw grated carrot but I don`t think it needs any garnishing at all. It`s quite delicious.

The soup can be made a day or two in advance providing it`s kept in the fridge. But if you serve it cold remember to take it to room temperature for an hour before serving.

Serves 6

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