1. Melt the butter in a saucepan over a medium heat. Add the onion and cook until soft, stirring occasionally for about 5 mins. Then add the carrots, potato, and ground coriander into the pan with some salt and pepper to taste.
2. Pour the stock over the vegetables and stir. Cover then bring up to boil. Once bubbling, reduce the heat to low and simmer for 30-35 mins until the vegetables are soft.
3. Add 20g of the fresh coriander to the soup (leaves and stalks!), then blend until smooth.
4. Pour the soup into 4 bowls and pour over a swirl of the silky single cream from the bottle. Sprinkle over some paprika, nigella seeds and remaining fresh coriander, then serve with some crusty butter bread.

TOP TIP – If you find yourself with leftover single cream, our favourite ways to use the last drops are mixing into our Saturday morning scrambled eggs or splashing into a coffee. Don’t forget to swill the bottle with some milk so you can get out every last drop!