2tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, crushed
450g carrots, chopped
1tsp crushed coriander seeds
1tsp ground coriander
1tbsp chopped coriander leaves
900ml vegetable stock
salt and pepper
Heat the olive oil in a pan and sauté the onion and garlic until softened.
Add the carrots and cook gently for 10 minutes.
Add the crushed coriander seeds and ground coriander and cook for a further 2 minutes.
Pour in the vegetable stock, bring to the boil, then cover and simmer for 15 minutes.
Puree the soup in a food processor, then season with salt and pepper.
Reheat if necessary.
Stir in the chopped coriander and pour into individual bowls.
