For ➍1 tbs vegetable oil
1 onion, sliced
450 g carrots, sliced
1 ts ground coriander
1.2 l vegetable stock
large bunch fresh coriander, roughly chopped
salt & freshly ground black pepper
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 m 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.
Serve with cheese and onion bread for a warming supper or lunch.
