Carrot and Coriander Soup

1 tblsp vegetable oil

1 onion , sliced

450g/1lb carrots, sliced

1 tsp ground coriander

1.2 litres/2 pints vegetable stock

large bunch fresh coriander, roughly chopped

Salt & freshly ground pepper

Serves 4

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

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