Carrot and Coriander Soup (serves 4)

Ingredients

1 tablespoons vegetable oil
1 onion - chopped
1 teaspoon ground coriander
1 potato - chopped
450g carrots - peeled and chopped
1.2 Litres vegetable or chicken stock (4 stock cubes)
Handful of fresh coriander (about 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 1.2 Litres 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.