Easy Carrot and Coriander Soup

Ingredients

• 500 g carrots (fresh or frozen, peeled and diced)
• 50 g onion (fresh or frozen, diced)
• 2 tsp olive oil
• 1 tbsp ground coriander
• 1 litre vegetable stock (I used 1 litre of water with 2 vegetable stock cubes)
• 2 tbsp chopped coriander (fresh or frozen)

Instructions

1. 1

   Heat the olive oil (2 tsp) in a large saucepan over a medium heat.

2. 2

   Add the carrots (500g) and diced onion (50g) and fry for 10 minutes, stirring occasionally.

3. 3

   Add the ground coriander (1 tbsp) and mix so that the vegetables are coated and fry for a further minute.

4. 4

   Add the vegetable stock (1 litre or 1 litre of water with 2 stock cubes), bring to the boil and then simmer for about 10 minutes, until the vegetables are soft.

5. 5

   Blend the soup until smooth (using either a blender or stick blender) and stir in the chopped coriander (2 tbsp).

6. 6

   Serve with a crusty roll.