1handful fresh coriander (chopped), or 2 teaspoon dried coriander leaves
Instructions
Add sunflower oil into a large stockpot, set on medium-high heat. Once the oil is hot, add chopped onion and toss thoroughly. Turn the heat down to medium and fry for 3-5 mins until soft and glossy (translucent).
Add ground coriander seeds, toss and fry for a minute.
Add chopped carrots, stir, turn the heat up to medium-high and cook for another minute.
Pour over chicken stock, bring to boil. Add diced potatoes and cook for 10 mins.
Take the pot of the heat and place it on a heat-proof surface. Using a stick blender, carefully blend the soup until smooth and thick. If using a mixer, blend it in at least 2-3 batches.
Place back on the hob, add chopped coriander leaves and cook for a minute. Taste and season with salt and pepper if needed.
Enjoy as it is or with a slice of bread or handful of croutons.
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