Ingredients

1 tablespoon vegetable oil
1 onion (sliced)
450g carrots (1lb) peeled and sliced
1 teaspoon ground coriander
1.2 litres (2 pints) vegetable stock
Large bunch fresh coriander, roughly chopped
Salt and freshly ground pepper

Method

Heat the oil in a large frying pan and add the onions and carrots. Cook for 3-4 mins until starting to soften.
Stir in the ground coriander and season with salt and pepper. Cook for one minute.
Add the vegetable stock and bring to the boil. Simmer for 10-15 minutes or until the vegetables are soft.
Whisk with the hand blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.