1 tbsp 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 and freshly ground black pepper

PREPARATION:

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.