Serves 8-10

Ingredients

1kg carrots, peeled and sliced thinly
2 medium sized floury potatoes, peeled and sliced thinly
1 shallot, peeled and sliced thinly
1 litre hot chicken stock
2 tbs chopped fresh coriander
½ tsp salt
¼ tsp freshly ground black pepper
125ml single cream

Garnish – chopped fresh coriander

Preparation

1. Put all the prepared vegetables into the cocotte with the stock, coriander and seasonings.  Bring to the boil then cover and simmer for 30 – 40 minutes until all the vegetables are very tender.  Remove the lid and cool slightly.

2. Transfer the soup to a blender or food processor and process until smooth.  Return to the cocotte and re heat.  Stir in the cream. Taste and adjust the seasoning before serving.

Garnish with fresh coriander.