Instructions

1. Melt the butter and oil in a saucepan.
2. Add the chopped onions and cook until translucent for about five minutes. Add the cumin, stirring until fragrant.
3. Then add the carrot, stock and seasoning. Bring to a simmer and cook for fifteen minutes. Liquidise the mixture in a blender.
4. Add chopped coriander and stir in the cream at the last minute.