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Ingredients

  • 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 (about ½ a supermarket packet)

Method

  • STEP 1

    Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.

  • STEP 2

    Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.

  • STEP 3

    Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.

  • STEP 4

    Cover and cook for 20 mins until the carrots are tender.

  • STEP 5

    Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

RECIPE TIPS
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A star rating of 4.7 out of 5.662 ratings
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