- 1 tbsp vegetable oil
- 1 onion , chopped
- 1 tsp ground coriander
- 1 potato , chopped
- 450g carrots , peeled and chopped
- 1.2l vegetable or chicken stock
- handful coriander fresh coriander
- salt and pepper to taste
Heat the oil in a large pan, add the onion, and then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil and then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
Blend the soup using an electric hand blender or a food processor. Return to pan, taste, add salt and pepper if necessary, then reheat to serve.