vegetarian, vegan, dairy free, gluten free (depending on stock used)

Ingredients

1 onion, chopped
tbsp sunflower oil
approx week’s worth of carrots from harvest (500g?), rough chopped
large bunch of fresh coriander, rough chopped
sea salt and freshly ground black pepper
1 - 1 1/2 pints stock

Directions

1. Fry the onion over a low heat until soft and translucent.
2. Add the carrots and fry for a couple of minutes.
3. Add the stock, bring to the boil and simmer for 15 mins until the carrots are soft.
4. Add the coriander and simmer for a further minute or two.
5. Blend until fairly smooth (or a consistency you like).
6. Season lightly- don’t add too much or you’ll drown the natural sweetness of CHW carrots!
7. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)