* Gluten-free if using gluten-free spices and stock
1 tbsp olive oil
1 medium onion, chopped
1 potato, chopped
4 large carrots, chopped (approx. 450g/16oz)
1 tsp ground coriander
1 litre vegetable stock
bunch fresh coriander
2 dashes black pepper
Heat the oil in a large saucepan over a medium heat.
Add the onion and fry until translucent.
Add the stock, ground coriander, carrots and potato. Bring to the boil and simmer for approx. 20 mins, until the carrots and potato are tender.
Remove from the heat and allow to cool slightly. Add the fresh coriander.
Blend the soup until smooth.
Reheat before serving, if necessary. Season with black pepper.
To make this more filling feel free to add a can of chickpeas or butter beans. When the vegetables are nearly ready just add the chickpeas or beans and warm through before blending. You can leave some of the soup unblended if you prefer a chunkier texture.