Carrot and Coriander Soup
25g (1 oz) dairy free butter or margarine
1 onion, peeled and sliced
2 sticks celery, sliced
450g (1 lb) carrot, peeled and sliced
1 ½ tsp ground coriander
1 tbsp plain flour
500ml (17 fl oz) vegetable stock
Fresh coriander, to serve
1. Melt the butter in a saucepan. Add the onions celery and carrots for 5 minutes.
2. Add the ground coriander and flour, then blend in the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes until the vegetables are softened.
3. Whiz the soup using an electric hand blender until smooth. Season to taste and top with coriander to serve.