Hey, ho - I can already hear the patter of feet running in the opposite direction as coriander isn't to everyone's taste - no names mentioned. But, I guess you could leave the coriander out :)
1.2kg large carrots, trimmed and peeled
3 shallots, peeled and finely chopped
1 litre chicken or vegetable stock
60g unsalted butter, diced
pinch saffron filaments (about 30)
1 heaped teaspoonful sea salt (I left this out altogether)
1 heaped teaspoonful caster sugar
150g crème fraîche
6 tablespoonfuls chopped coriander, plus extra to serve
Quarter the carrots lengthwise and slice them finely (you can do this with the slicing attachment of a food processor). Place in a large pan with the shallots, 200ml of the stock, the butter, saffron, salt and sugar.
Give everything a stir, bring to a simmer then cover and cook over a medium heat for 8 minutes. Stir again, turn the heat up and cook uncovered for 8-12 minutes, stirring towards the end, until all the stock evaporates and the carrots are meltingly tender and glossy, coated in a buttery emulsion.
Add the remaining stock and the crème fraîche and bring to the boil, then stir in the chopped coriander and season with more salt if necessary. Serve the soup in shallow bowls with the carrots piled in the centre and scatter over a little more coriander.
Serve with fresh crusty bread - yummy!
Things I might change. The recipe uses a fair amount of butter so you could reduce it probably, just so long as the carrots don't burn.Also, I think because I left the salt out, the result was sweeter than when I used to make this with salt in so I think you could reduce the sugar to a level teaspoonful. Or you could try a carrot for sweetness like Bugs Bunny (What's up Doc?) before deciding on the sugar quantity - or, I guess add the salt.