Carrot and Coriander Soup

This is a delicious warming soup which is easy to make and reheat.
It makes a light lunch or enjoy it as a comforting snack when you get in from work, rather than heading for the biscuit tin!
If you use a vegetable stock then it is suitable for sharing with your veggie friends. Actually, I like to use Marigold Swiss Vegetable Bouillon for any recipe that requires stock.
I use the following quantities for about four servings, but they are all approximate and rather depend on what is in the vegetable rack.

Ingredients

2 onions
6 carrots, washed and chopped
1 potato, washed and chopped
1 heaped teaspoon ground coriander
Fresh coriander, finely chopped, but reserve 4 sprigs for garnish
1-litre vegetable stock

Method

Chop and fry the onions. Fry in a splash of olive oil and a knob of butter (if available) making sure they don’t burn.
Add ground coriander and stir for a couple of minutes.
Add carrots and potato and stir briefly.
Add stock, bring to the boil and cook for 20 mins until all the vegetables are soft.
Add the chopped fresh coriander for a couple of minutes.
Blend everything together, reheat if necessary.

To serve

Pour into bowls, add a swirl of cream if desired,
Add a sprig of coriander for decoration.

Delicious with hunks of fresh baguette!