1 large onion peeled and chopped 500g carrots,about 6 medium sized ones 1 small potato (100g) peeled and chopped 1tsp ground black pepper 1 tsp extra-virgin olive oil
Place the onion, carrots, potato and ground coriander in a large saucepan and pour in the stock. Bring to the boil, reduce the heat and simmer for 15-18 minutes until tender. Blitz with the fresh coriander in a blender or food processor until smooth. Return the soup to the pan and reheat gently. Serve with lashings of black pepper and a drizzle (1 tea spoon) odd extra-virgin olive oil.