Matt Healy’s Carrot and Coriander soup recipe

Ingredients:

500g carrots, peeled and chopped

Olive oil

1 tsp honey

2 shallots, peeled and chopped

50g unsalted butter

1 garlic clove, crushed

1 pinch of ground coriander

800ml chicken stock (vegetable stock will work just as well)

1 large bunch of coriander, leaves removed and set to one side, and stalks finely chopped

2tbsp Greek yogurt

Method:

Preheat an oven to 185°C.

Place the chopped carrots into a baking tray, coat in the olive oil and honey, and roast in the oven for 25 minutes until they become soft and caramelised.

Remove and set aside.

Add the butter to the Morphy Richards Sauté & Soup Machine jug if you have one and press the sauté button.

Add a splash of oil to ensure the butter does not burn, and once the butter has melted and started to bubble, add the chopped shallots and crushed garlic and allow to cook for 2 minutes until soft.

Add the ground coriander and cook for a further minute, then turn off the sauté function.

Carefully add the roasted carrots and chopped coriander stalks into the jug and stir to incorporate.

Add the stock, place the lid onto the jug and select the smooth setting (for the automated time of 21 minutes).

When the soup is ready, season to taste with sea salt and black pepper. Serve in warm bowls with a dollop of yogurt and some freshly chopped coriander.