Carrot and coriander soup

Carrot and coriander soup - light and fresh and healthy to boot. Serve with crusty bread as a warming supper or lunch.

Ingredients - serves 4

450g carrots, peeled and chopped

1 onion, chopped

1 potato, chopped

1.2l vegetable or chicken stock

1 tbsp vegetable oil

1 tsp ground coriander

Large handful fresh coriander

Preparation method Prep: 15 minutes / Cook: 25 minutes

1. Heat the oil in a large pan, add the onion and fry for 5 minutes until softened. Stir in the ground coriander and potato and cook for a further minute. Add the carrots and stock, bring to the boil, reduce the heat and simmer for 20 minutes until carrots are tender.

2. Allow to cool and blend in a food processor with the fresh coriander (saving some for a garnish). Blitz until smooth. Return to the pan, reheat and season if required.

3.Serve with warm crusty bread.