Carrot & coriander soup recipe | Good Food

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.