Ingredients

• 1 tbsp oil (olive or vegetable)
• 1 onion, chopped
• 1 tsp ground coriander
• 1 potato, cubed
• 450g carrots, chopped
• 1.2l vegetable stock
• Fresh coriander, approx. one handful

‍

Method:

Heat up the oil in a large pot, add the onion and fry for about 5 minutes on low heat until translucent. Turn heat up to medium and add your ground coriander and potatoes. Fry for 1 minute. Add your carrots and stock and bring to a boil. Reduce your heat to a simmer and let cook for about 20 minutes, or until the carrots are tender. Using a food processor or hand blender blitz the soup until smooth. Return to pan, season with salt and pepper and fresh coriander.

ENJOY!