Carrot and coriander soup

Ingredients

• 2 small/1 large onion, diced
• 1 medium potato, peeled and diced
• 600g carrots, rinsed, topped and tailed and roughly chopped
• 1 tsp ground coriander
• 2 pints vegetable stock (I use Marigold Suisse Bouillon, available from most supermarkets and health food shops)
• 1/2 pack fresh coriander (approx 15g) roughly chopped
• salt & pepper
• Frylight/low-calorie cooking spray

Method

1. Spray a large pan with Frylight and gently cook the onion for 5 minutes, until softened.
2. Add the carrots and potato, and gently cook for another 10 minutes, stirring every couple of minutes to prevent sticking
3. Sprinkle in the ground coriander, and stir fry for 2 minutes.
4. Add in the vegetable stock, pop on a lid, and simmer gently on a low heat for 30 minutes
5. Add in the fresh coriander, and then using a hand blender, blend everything into a smooth soup, and season to taste with salt and pepper