Carrot & Coriander Soup
2 medium potatoes (300g)
1 garlic clove, crushed
1 vegetable stock cube
Heaped Tsp curry powder
Salt and pepper
100ml milk (OR double cream if you want it creamier)
Large handful of fresh coriander
Crush the garlic. Dice the onion.
Peel and chop the carrots and potatoes into small chunks.
Fry the garlic and onion in butter on a low heat for 5 minutes.
When the onion is soft, add the curry powder and stir for 2 minutes.
Add the carrots, stock, milk and a generous pinch of salt and pepper.
Remove from the heat and blend with a hand blender until smooth. Enjoy!