"Carrot and Coriander Soup" by Elizabeth Kingston

- 1 tbsp vegetable oil

- 1 onion, sliced

- 450g or 1lb carrots, sliced

- 1 tsp ground coriander

- 1.2 litres or l/2 pints vegetable stock

- large bunch fresh coriander, roughly chopped

- salt

- freshly ground black pepper

Method:

1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.2. Stir in the ground coriander and season well. Cook for 1 minute.

3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.