Sort ingredients
andybisc
QR Code
Listen
Pdf
Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve with croutons.