The Quiz Evening

Carrot and Coriander Soup

(Adapted from BBC food, Holly Jones)

Ingredients

1 tbsp vegetable oil

1 onion, chopped finely chopped

750 gr/l½ lb sliced carrots

1 tsp ground coriander

1.2 litres/ 2 pints vegetable stock (can use stock cubes, chicken if not cooking for vegetarians)

Large bunch fresh coriander, coarsely chopped

Salt and freshly ground black pepper

Method

Heat the oil in a large pan and add the onions; cook gently until softened. Add the carrots and cook for a further 5 minutes until starting to soften. Do not allow to brown – keep stirring!

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 until the vegetables are tender.

Process in food mixer until smooth. Reheat in a clean saucepan, stir in the fresh coriander and serve.

Serves 6