Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 tsp ground coriander
• 1 potato, chopped
• 450g carrots, peeled and chopped
• 1.2l vegetable or chicken stock
• handful coriander (about ½ a supermarket packet)

Method

1. In a large sauce pan, heat the oil, and fry off one onion until softened.
2.  Stir in the dried chilli and potato, then cook for 1 min.
3. Add the carrots and stock, bring to the boil, then reduce the heat.
4. Continue to cook for a further 20 mins until the carrots are tender.
5. I use a hand blender, but you can use a  food processor too! Add in the fresh coriander, then blitz until smooth.
6. Return to pan, check seasoning, and then reheat to serve.

Enjoy

❤️

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