Carrot and coriander soup:

Carrot and coriander soup
Carrot and coriander soup


1 tbsp vegetable oil

1 onion, sliced

450g/1lb carrots, sliced

1 tsp ground coriander

1.2 litresl/2 pints vegetable stock

large bunch fresh coriander, roughly chopped

salt and freshly ground black pepper


Heat the oil in a large pan and add the onions and the carrots.

Cook for 3-4 minutes until starting to soften.

Stir in the ground coriander and season well. Cook for 1 minute.

Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth.

Reheat in a clean pan, stir in the fresh coriander and serve with thick crusty bread and butter.