Carrot & coriander soup

As always, thanks to Mum for teaching me the basics of soup-making.

Serves 4

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

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

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

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

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