Creamy Carrot and Coriander Soup

(SERVES 6)

• 25 g/1 oz/2 tbsp low-fat spread
• 1 bunch of spring onions (scallions), finely chopped
• 1 large potato, diced
• 450 g/1 1b carrots, diced
• 10 ml/2 tsp ground coriander (cilantro)
• 900 ml/1 ½ pts 4 ¼ cups vegetable stock, made with 2 stock cubes
• 20 ml/4 tsp chopped coriander leaves
• 150 ml/ ¼ pt 2/3 cups skimmed milk
• 150 ml/ ¼ pt 2/3 cup soured (dairy sour) cream
• Salt and freshly ground black pepper
• 6 coriander leaves

Melt and the low-fat spread in a large saucepan. Add the prepared vegetables and ground coriander and fry (sauté), Stirring for 3 minutes. Add the stock, bring to the boil, reduce the heat, part-cover and simmer for 20 minutes or until the vegetables are tender. Puree in a blender or food processor with the chopped coriander. Return to the pan and stir in the milk and cream. Season to taste and re-heat. Ladle into warmed bowls and garnish each with a coriander leaf.