1 tablespoon vegetable oil
1 onion , chopped
1 teaspoon ground coriander
1 potato , chopped
450g carrots , peeled and chopped
1.2l vegetable or chicken stock
a handful coriander
Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened. Stir in the ground coriander and potato, then cook for 1 minute. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.
Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, season to taste if necessary, then reheat to serve.
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