Prep

1. Peel then chop and slice the potatoes and carrots into smallish chunks. Chop the onion.
2. Measure the stocks out. Juice the orange (or use equivalent of squeezed juice). Wash, dry and chop the coriander.

Cook

1. Melt the butter in a heavy bottomed saucepan on low heat. Add the onion and crushed garlic with a pinch of salt. Cook very gently on a low heat for about 5 minutes, stirring with a wooden spoon, until they soften and become translucent, without browning.
2. Add the carrot slices and potato chunks. Stir. Cover with a piece of baking/greaseproof paper if you have any. Let the vegetables sweat and develop flavour over the lowest heat for 10 minutes. Check so they don’t catch, colour, burn at all. Put the lid on.
3. Remove the paper. Add the chopped coriander, stock or water, coconut milk, orange juice, a squeeze of lime and salt and pepper.
4. Increase the heat until the soup boils. Now reduce the heat to low, cover the pan and simmer until the carrots are soft. They could take 30-40 minutes. Test with a knife.
5. Set the mix aside to cool a bit. Then liquidise in a blender or with a handheld blender for a few minutes or until smooth. Taste, reheat gently, stirring and check and adjust the seasoning.

Plate

1. Serve hot with lime wedges for squeezing at the table. Top with extra torn coriander. This is particularly good with my treacle bread, toasted and buttered.