Carrot and coriander soup

SOUPS

Possibly my favourite soup ever. Simply bobbielicious.

Ingredients:

1 tbsp olive oil

1 onion chopped

1 tsp coriander seeds

6-7 medium carrots, sliced

vegetale stock or 1 tsp salt

1 bunch of fresh coriander

Method of preparation:

1. Heat the olive oil in a deep pan. Add the onion and the coriander seeds and stir for 2-3 mins. Reduce heat to low and cook, covered, until onion is softened but not browned, for further 2 minutes, stirring occasionally. Add the sliced carrots and stir again for a couple of minutes.
2. Boil approximately 500 ml of water (or 3-4 cups)in the kettle. Cover the carrots with the boiling water and add the stock cube or the salt. Let it cook on medium heat for about 15-20 mins in a closed lid. Switch the heat off and let cool for 5 mins, after which time you can use a blender or a food processor to cream it. 
3. To serve, return soup to the pot and stir in chopped fresh coriander. 

It's delicious with spelt bread and butter!