Carrot and Coriander Soup

Ingredients

1 tbsp oil
1 large onion, chopped
900g carrots, peeled and chopped
2 small potatoes, peeled and chopped
2 litres stock
Chopped coriander

Method

In a large saucepan, fry the onion in the oil until golden. Add the chopped carrots, potatoes, stock and coriander. Bring to the boil. Simmer covered for 20 minutes until the vegetables are soft, then blend until smooth.
Add salt to taste, and serve garnished with fresh coriander. Serves 8.

Variations: Use a ratio of 500g chopped vegetables (eg. butternut squash / cauliflower / broccoli) to 1 litre of stock.