A note on the salt quantity in this recipe: some cooks have reported that the quantity of salt in this recipe results in a dish that is too salty for their taste. We would advise reducing the quantity according to your palate, beginning with 1 tbsp or less and adding more to taste.

Put the butter in a large stockpot or pan, place over a medium heat and, as soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and heat through for a few minutes.

Add the garlic, onion and salt and cook through till the onions are soft.

Get all the grated carrot in along with the grated potato and cook over a high heat, mixing to combine everything.

Add the orange juice and zest. Pour in the water or stock and boil rapidly for about 10 minutes, then turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, purée with a blender to a smooth, creamy paste.

To serve, drizzle over some chilli oil and sprinkle on the coriander.

This recipe also makes: Carrot and Cod Curry.