Friends of mine are constantly sending me pictures of the delicious meals that they have been cooking. I do the same. There is a real sense of pride and achievement when you cook something which tastes and looks wonderful. Unfortunately, a lot of the time there is no one around to fully appreciate it! This blog is for people who want to share their culinary triumphs with everyone else. Email me the recipe and a photo of the finished product on

Sunday Night Carrot and Coriander Soup

Carrot and Coriander Soup
4 large carrots
1 medium onion
2 cloves of garlic
a bunch of fresh coriander
2 tsps ground cumin
2 tsps ground coriander
3 cardamon pods, crushed,
1 dried chilli
1 1/2 pint of vegetable stock
salt and pepper
olive oil

Heat some oil in a pan and add the chopped garlic, onion, carrots and most of the coriander (leave a small amount left over for a garnish). Make sure you include the coriander stalks - lots of people would throw them away but they hold so much flavour!

Cook on a low heat for about 10 minutes until they are softened but not browned, and then add the spices and the seasoning. Coat the vegetables in the spices, and fry for a further minute before adding the vegetable stock. Bring to the boil and then turn down to a simmer. Cover and leave for about 40 minutes.

The vegetables should now be soft. Whizz it all up - if you like it smooth use a food processor, but I like mine still slightly chunky so I use a hand held mixer. Season to taste. Serve in deep bowls, garnished with some chopped coriander and with crusty brown bread. Perfect for Sunday night soup night!