Carrot & Coriander Soup

Serves 6

Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, crushed
• 550g/1 1/4lb carrots, of which 450g/1lb roughly chopped and 110g/4oz grated
• 1 litre/1 3/4 pints of vegetable stock
• 1 tbsp ground coriander
• a pinch of freshly grated nutmeg
• 2 tbsp fresh coriander, chopped
• 150 ml/1 1/4 pint vegan cream/milk
• salt & freshly ground pepper

Method

1. Fry onion and garlic gently in oil until soft n a covered saucepan.
2. Add the roughly chopped carrots, stock, ground coriander and nutmeg. Cover, bring to the boil and simmer gently until the vegetables are tender.
3. Cool a little then purée in a liquidiser (or use hand blender).
4. Return soup to pan and stir in grated carrots, fresh coriander and cream/milk. Season to taste.
5. Simmer for a further 5 minutes.

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