Carrot and Coriander Soup


750g carrots
peeled and diced
1 onion
5-10ml garlic
5-10ml Olive oil
1L vegetable stock
handful coriander
fresh works best


Add the olive oil and garlic into your saucepan. Fry the onion for a couple of minutes until soft then add your sliced carrots. Make up the vegetable stock and add to your saucepan. Simmer for at least 20 minutes then add your handful of coriander. Once cooled add to a food processor and blend until smooth. Serve with some sourdough and enjoy.