1. Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened. 2. Stir in the ground coriander/cilantro and potato, then cook for 1 minute. 3. Add the carrots and stock, bring to the boil, then reduce the heat. 4. Cover and cook for 20 minutes until the carrots are tender. 5. Tip into a food processor with the fresh coriander/cilantro. 6. Then blitz until smooth (you may need to do this in two batches). 7. Return to the pan, taste, add salt if necessary, then reheat to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
