- 680g (1 1/2 lb) carrots, grated or chopped small
- 2 teaspoons coriander (pref. fresh)
- 1 clove garlic, chopped
- 1 onion, chopped
- 900ml (1 1/2 pints) veggie stock
- Soften garlic and onion.
- Add stock and carrots and bring to the boil.
- Simmer for 15-20 minutes until carrots are cooked.
- Add coriander and simmer for a minimum of 15 minutes or add the coriander with the carrots.
- Mash everything then bring the soup up to temperature.