Serves: 4 - 6
Time to prepare: 30 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
- 900g / 2lb carrots
- 1 onion - sliced
- 1 tbsp oil
- 1.2 litres / 2.1 pints vegetable stock
- 1 bunch coriander leaves
- 1 medium potato
Instructions
- Cook the onion gently in the oil, until brown.
- Scrape and slice the carrots; peel and dice the potato.
- Add to the onions with the stock, bring to boil and simmer until the vegetables are soft.
- Liquidise, add the chopped coriander and season.
- Add a small spoon of cream (or soya cream for vegans) to each dish before serving.
For more great ‘Soups and Sandwiches’, click here.
