Step 1

Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5–6 minutes, or until softened.

Step 2

Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes.

Step 3

Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.

Step 4

Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and pepper.

Step 5

To serve, ladle the soup into serving bowls and sprinkle with the coriander.