Carrot & coriander soup

Instructions

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1. 1 Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
2. 2 Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
3. 3 Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
4. 4 Cover and cook for 20 mins until the carrots are tender.
5. 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.