[Carrot and Coriander Soup]

Serves 4 people

Ingredients:
1 tablespoon of vegetable oil
1 onion, chopped
teaspoon of ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2ltres vegetable or chicken stock
Handful of coriander (about ½ a supermarket packet)

 









Method:

• Heat the oil in a large pan, add the onion, and then fry for 5 minutes until softened.

• Stir in the ground coriander and potato, and then cook for 1 minute.
• Add the carrots and stock bring to the boil, and then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.
• Tip into a food processor with the fresh coriander, then blitz until smooth) may need to do this in two batches).
• Returns to the pan, taste, add salt if necessary, and then reheat to serve.

This soup is a lovely winter warmer, served with a nice crusty roll.