Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 minutes until softened.
Stir 1 tsp groumnd coriander and 1 chopped potato, then cook for 1 minute.
Add the 450g peeled and chopped carrots and 1.2 liter vegetable of chicken stock, bring to the boil, then reduce the heat.
Cover and cook for 20 minutes until the carrots are tender.
Add a handful of coriandere and use a hand blender or a food processor to blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Ingredients
Directions
Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 minutes until softened.
Stir 1 tsp groumnd coriander and 1 chopped potato, then cook for 1 minute.
Add the 450g peeled and chopped carrots and 1.2 liter vegetable of chicken stock, bring to the boil, then reduce the heat.
Cover and cook for 20 minutes until the carrots are tender.
Add a handful of coriandere and use a hand blender or a food processor to blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.