1˝ lbs (675 g) carrots
3 tablespoons sunflower oil
1 onion
2 medium potatoes, peeled
2 teaspoons ground coriander
6 cups vegetable stock
1 cup fresh coriander leaves +1 tablespoon for garnish
Salt and freshly ground black pepper
1.Trim and peel the carrots and cut into medium-sized chunks. Heat the oil in a large heavy-bottomed casserole pan and cook the onion over a low heat until soft.
2.Chop up the potatoes and finely chop the coriander leaves. Add the potatoes to the onion in the pan, cook for a few minutes and then add the carrots and the ground coriander. Cook over low heat for 3-4 minutes, stirring, and then cover.
3.Sauté the vegetables for 8-10 minutes, stirring from time to time to prevent sticking.
4.Add the stock and bring to the boil. Half cover the pan and simmer for another 10 minutes, until the vegetables are tender. Add the chopped coriander and turn off the heat.
5.Liquidise the soup in a food processor, blender, or with a hand-held blender. If the soup is too thick add a little water, until you have the desired consistency. Sprinkle with the remaining coriander and season to taste. Heat over a low heat and serve immediately.