Carrot & Coriander Soup

INGREDIENTS

Onion

Garlic

Carrot

Coriander

Vegetable Stock

Bay leaves

Butter

INSTRUCTIONS

Start by roughly chopping up an Onion, and placing in a bowl.

Then, take 2 cloves of Garlic, dice, and also place into the bowl.

Next, take 3 large Carrots, cut them into chucks and place into another bowl ready to cook.

Take a Dutch oven or sauce pan, add a generous glug of Olive oil and throw in the Onion and a Garlic.

Sweat these down for 3-5 minutes before throwing in the Carrot.

Spend around 10 minutes to roast off the Carrot in the pan before we tear in a good handful of Coriander.

Stir the Coriander in to the Carrots, then pour in enough Vegetable stock to just cover the Carrot and add a couple of Bay leaves.

Bring to a good simmer, place a lid on the pan and cook for 30 minutes.

After half an hour, remove the Bay leaves and blend until smooth.

Then, finish with a Tbsp of Butter, season, tear in another small handful of finely diced Coriander and serve.

Enjoy