Carrot and Coriander Soup
When you're cooking up this comfort food, make double - it's perfect for freezing
Ingredients:1 tbsp vegetable oil 1 onion, chopped 1 tsp ground coriander 1 potato, chopped salt and black pepper 450g carrots, peeled and chopped 1.2 lt gluten-free vegan vegetable stock a handful fresh coriander, chopped natural yoghurt, to serve
You’ll also need:Pyrex Pronto 20cm Saucepan
- Heat the oil in the Pyrex Pronto Saucepan and fry the onion for five minutes until soft.
- Stir in the ground coriander, potato and a pinch of salt and pepper and cook for a minute.
- Add the carrots and stock. Bring to the boil, then reduce the heat and add a lid. Cook for twenty minutes until the carrots are tender.
- Add half of the fresh coriander and use a stick blender to purée the soup until smooth. Season to taste and serve with a dollop of yoghurt and the remaining fresh coriander.