Step 1

Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.

Step 2

Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.

Step 3

Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.

Step 4

Cover and cook for 20 mins until the carrots are tender.

Step 5

Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.