Carrot and Coriander Soup

Serves 4
Ingredients
1 Tablespoon vegetable oil
1 Onion, chopped
1 Teaspoon coriander, finely chopped
1 Potato, chopped
450g Carrots, chopped
1 Litre vegetable stock
Handful Coriander

Method

1. Heat the oil in a large saucepan and fry the onion until soft.
2. Stir in the  finely chopped coriander and potato, then simmer for about a minute.
3. Add the carrots and stock, bring to the boil, then reduce the heat.
4. Cook for around 20 minutes, until the carrots are soft.
5. Tip the soup and remaining coriander into a food processor or a blender and blitz until smooth.
6. Pour into bowls and swirl double cream into the soup.