Easy Carrot and Coriander Soup

Ingredients

• 1 tablespoon olive oil
• 2 medium onions (diced)
• 2 cloves garlic (grated or crushed)
• 1 teaspoon coriander seeds (ground (or use ground coriander))
• 1/2 teaspoon dried chilli flakes (or to taste)
• 800 g carrots (sliced, (no need to peel))
• 1 medium potato (peeled and chopped into 1cm / 1/2 inch (ish!) chunks)
• 800 ml vegetable or chicken stock (from a cube is fine (I use 1 Kallo Organic Vegetable Stock Cube))
• Salt and black pepper (to taste (See Note 1))
• 15 g fresh coriander (including the stalks)
• More chilli flakes and/or fresh coriander to garnish

Instructions

1. 1

   Place the oil and onion in a large saucepan. Fry the onion gently, with the lid on, for about 4 minutes, or until the onion is soft but not brown. Stir occasionally to stop the onions sticking.

2. 2

   Add the garlic, ground coriander and chilli flakes, and fry gently for 1 more minute, taking care to ensure the garlic does not burn. (Add a splash of water if the pan gets too dry.)

3. 3

   Next, add the sliced carrot, chopped potato, stock, salt and pepper. Bring to the boil and then turn the heat right down. Simmer for 20 minutes, or until the carrot and potato are soft.

4. 4

   Turn off the heat and add the fresh coriander. Carefully tip the soup into a blender or food processor and blend until smooth. (See Note 2.) Taste the soup and add more salt and/or pepper if necessary.

5. 5

   Serve garnished with fresh coriander and/or chilli flakes.