Instructions: Heat the oil in a heavy based saucepan. Add the onion and celery and cook gently until softened, for about 8 minutes. Add the cumin and coriander and fry for a few minutes then add the carrots and cook gently for about 10 minutes, stirring occasionally. Add the stock, cover and simmer for 40 minutes until the carrots are tender. Place the soup in a food processor or liquidiser and puree until smooth. Return to the pan and add the orange juice, creme fraiche and seasoning. Gently reheat and serve garnished with extra creme fraiche and fresh coriander.

Serving Ideas : Serve with crusty bread.

NOTES :
*To reduce fat content, use low fat creme fraiche or alternatively thicken the soup by adding one boiled medium potato and blend. You can also substitute the extra creme fraiche with oven toasted granary croutons. To make the croutons simply cut a granary loaf into small cubes, brush lightly with olive oil and toast in a hot oven until golden brown.

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