• 1-2 tbsp vegetable oil
  • 1 medium potato cubed
  • 2 tbsp Fresh finely chopped coriander
  • 1l chicken stock
  • 150 ml double cream
  • 450g carrots, peeled and chopped
  • 1 garlic clove crushed
  • 1 onion


  • STEP 1
    Heat the oil in a saucepan on a low heat and then add the garlic and onion, cook until onion is soft (about 5 mins). Add the cubed potato and 1 tbsp of coriander and cook for another 5 minutes stiring every so often. Add the chicken stock and carrots and bring to the boil and then simmer until carrots are cooked.
  • STEP 2
    Use a blender, blend the mixture to remove any lumpy bits. Pour in the cream and add the rest of the coriander, then simmer for 5 minutes before serving.

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