Carrot and Coriander Soup

Now it's October and getting a bit chilly, it's time for another soup recipe.
Carrots are cheap and in season all year round. I usually buy coriander in bulk, then chop it, wrap it, and put it in the freezer. It's a great way to stop waste and always have some to hand.

This is a really simple recipe with 4 ingredients, not counting the oil for cooking. And will make a good 5-6 portions.
If you feel like that's too much soup for you, leave it to cool, tub it up into tupperware and store in the freezer for up to 3 months. Great for lunch in a pinch.

You will need a large pan for cooking and a blender - hand or stand. I prefer hand blenders for soup as it gives you more control over texture and thickness.

Ingredients:

1 tbsp vegetable oil
4 large carrots, chopped into chunks
1 white onion, chopped
1 litre vegetable stock
Large bunch of coriander, chopped


Heat oil in pan over a medium heat. Sautee carrots and onion until the onion has softened, about 4 minutes.
Pour in the vegetable stock and add chopped coriander. Bring to the boil and simmer for 20-25 minutes. Add a sprinkle of black pepper to season (if needed)
Remove from heat and leave to cool slightly before blending to desired consistency.