Carrot and coriander soup

This is my very favourite soup because it has loads of lovely coriander in it.  Also because I quite often have to use up carrots, so this is quite a good way of doing that.

serves 2

450g / 1lb carrots, peeled and grated
1 onion
1 tsp crushed coriander seeds
1 pint vegetable stock
1 bunch fresh coriander

Melt a little butter and fry the onions until they’re soft. Add the carrots and coriander seeds and fry for a little longer. Add vegetable stock, bring to the boil then simmer for 10 mins. Snip all the coriander leaves off the bunch and shred. Add this to the soup, plus a little salt and blend to a lovely pulp.

Think a little lemon zest and juice would be good too, but I’m all out of lemons.