Toffeed Camembert with Toasted Almonds
An easy and impressive centerpiece for cheese platters.
1 Tbsp vegetable oil
1 onion, chopped
450 g carrots, washed and sliced
1 clove garlic, crushed
1 tsp ground coriander
1.2 L vegetable stock
3 Tbsp fresh coriander
Squeeze lemon juice
Freshly ground nutmeg
Salt and freshly ground pepper
Sautee onions, carrots and garlic with oil in a large pan for about 4 minutes until they begin to soften. Stir in ground coriander and seasoning. Cook for a further minute.
Add stock and boil. Cover and simmer for 20 minutes until carrots are tender. Stir in fresh coriander.
Blend soup with food processor or stick blender before adding lemon juice and nutmeg.
Reheat until just hot (not boiling) and serve.