Carrot & coriander soup
- Preparation and cooking time
- Serves 4
- 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)
- 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.