Ingredients

• 550 grams of carrots (roughly)
• 1 onion
• 1 medium potato
• 1 teaspoon of ground coriander
• 2 stock cubes
• 1 litre of water
• 1 handful of fresh coriander

Method

1. Chop the carrots (good to have them ready to go for later as they can take a while to chop)
2. Chop the onion and fry in some oil for around 5 minutes on a medium heat (6)
3. Add the potatoes and ground coriander and fry for another 1-2 minutes
4. Make the stock by boiling the water and adding the stock cubes
5. Add the carrots and stock
6. Bring to the boil then reduce heat and simmer for around 20 minutes
7. Take off the heat and whizz with a hand blender
8. Chop the fresh coriander and add to the soup, mix well
9. Optionally sprinkle chilli flakes on top for an extra kick
10. Serve with fresh bread and enjoy!