1 tbsp vegetable oil
1 onion, sliced
450 g carrots, sliced
1 tsp ground coriander
1.2 litres vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften. Stir in the ground coriander and season well. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve with a chunk of warm bread. You can add a dollop of creme fraiche or sour cream at the end if you wish as well.