Another soup from Angela Hartnett.
Heat the oil and butter in a saucepan large enough to hold all the vegetables. Add the onion and garlic and sauté for five minutes until the are soft but not coloured.
Add the potato, along with some seasoning and the spices, and cook, stirring, for five minutes.
Finally add the carrots and cover with the stock. Cook for 25 minutes until the carrots are soft. When ready, remove the pan from the heat and use a stick blender (or transfer to a liquidiser) to slowly blitz the carrots until you have a smooth soup. If it feels too thick, let it down with a drop more stock or water.
Serve with a dollop of crème fraîche and some chopped coriander.