Carrot and Coriander Soup

The recipe

Instructions

1. 1
   Heat the olive oil in a large pan and soften the chopped onion for 5 minutes.
2. 2
   Add the sliced carrots, garlic and cumin and cook for 2 minutes, stirring.
3. 3
   Pour in the crumbled stock cube and 800ml water, bring to the boil, then simmer for 18-20 minutes until the carrots are tender.
4. 4
   Add most of the coriander and blitz until smooth with a stick blender.
5. 5
   Season with salt and pepper and serve scattered with the remaining coriander.

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