Carrot and Coriander (Cilantro) Soup

1. 1

   Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.

2. 2

   Stir in the ground coriander/cilantro and potato, then cook for 1 minute.

3. 3

   Add the carrots and stock, bring to the boil, then reduce the heat.

4. 4

   Cover and cook for 20 minutes until the carrots are tender.

5. 5

   Tip into a food processor with the fresh coriander/cilantro.

6. 6

   Then blitz until smooth (you may need to do this in two batches).

7. 7

   Return to the pan, taste, add salt if necessary, then reheat to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.