Champagne Carrot Cappuccino

• 2 tablespoons olive oil
• 3 1/2 ounces onions, chopped
• 1 tablespoon coriander seed, crushed
• 10 ounces carrots, peeled and finely sliced
• 2 bay leaves
• 1 celery, finely sliced
• 6 ounces potatoes, finely diced
• 1 1/4 quarts vegetable stock
• 1 1/4 cups champagne (or substitute sparkling wine)
• sea salt
• fresh ground white pepper
• French bread, to serve

1. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the onion and coriander seeds and cook for about 7 minutes.
2. Tip in the carrots, bay leaves, celery and potato and soften for a further 1 minute.
3. Pour in the vegetable stock and half the wine, and bring to the boil. Simmer for about 15 minutes, or until the vegetables are tender.
4. Puree the soup in a food processor or liquidiser until smooth, and pass through a fine sieve. Check the seasoning and adjust as necessary.
5. When ready to serve, reheat gently. Pour a couple of tablespoons of Champagne into each bowl when serving. The soup will fizz gently. Serve at once, accompanied with bruschetta.

olive oil, onions, coriander seed, carrots, bay leaves, celery, potatoes, vegetable stock, champagne, salt, fresh ground white pepper, bread

Taken from www.food.com/recipe/champagne-carrot-cappuccino-238102 (may not work)