Ingredients (For Four)
3 large carrots, chopped
1 potato, chopped
1 red onion, chopped
2 cloves of garlic, chopped, grated or minced
3cm piece of ginger, grated
1tsp ground coriander
1 large handful of fresh coriander with stalks, roughly chopped
1.2l vegetable stock, I added two stock cubes to boiling water
1. Start by chopping the vegetables. Then fry the onion, garlic and ginger in a saucepan with a little vegetable oil.
2. Add all the other ingredients and leave to gently boil on a medium heat with the lid on for 20-30 minutes, until the vegetables are cooked right through.
3. Take the pan off the heat and set aside for 5 minutes to cool down. Blend up the soup when desired and garnish with a few coriander leaves.