Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 tsp ground coriander 1 potato, chopped 450g carrots, peeled and chopped 1.2l vegetable or chicken stock handful coriander (about ½ a supermarket packet) Method In a large sauce pan, heat the oil, and fry off one onion until softened.  Stir in the dried chilli and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Continue to cook for a further 20 mins until the carrots are tender. I use a hand blender, but you can use a  food processor too! Add in the fresh coriander, then blitz until smooth. Return to pan, check seasoning, and then reheat to serve…


Read the full original post here authored by Natalie Rix. You can visit her blog here.

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