1tbsp vegetable oil
1 onion, chopped
450g carrots, washed and sliced
1 clove garlic, crushed
1tsp ground coriander
1.2 ltr vegetable stock
3tbsp chopped fresh coriander
Squeeze of lemon juice
Freshly grated nutmeg to taste
Salt and freshly ground black pepper

1 tbsp vegetable oil 1 onion, chopped 450 g carrots, washed and sliced 1 clove garlic, crushed 1 tsp ground coriander 1 2 ltr vegetable stock 3 tbsp chopped fresh coriander

Sauté the onions, carrots and garlic in a large pan with the oil for 4 mins. Once they have softened, but not coloured, add the ground corinader and stir. Season with salt and black pepper.
Pour the vegetable stock into the pan and bring to the boil. Cover the pan and allow to simmer until the carrots are tender, this should take around 20 mins.
Stir through the fresh corinader, remove from the heat and blend the soup, adding the lemon juice, nutmeg and seasoning to taste as you do. You can use a hand blender or a food processor to blend your soup.
The soup will have cooled whilst blending, so if you plan to eat it right away, gently reheat the soup, without boiling it, and serve. If you are saving it for later, allow to cool and place in a airtight container in the fridge or freezer