Carrot and coriander soup 🍜

Serves 4 generous bowls of creamy gorgeous soup! 

1 tbsp coconut oil

1 onion finely chopped

1 leek finely chopped 

1 clove crushed garlic

6 medium carrots

1 tsp chilli salt 🌶 

1 tsp crushed coriander seeds

500ml hot vegetable stock 

1)gently heat the coconut oil in a large pan

2)add the onion and leek and cook for 2 mins stirring gently before adding the garlic. Sprinkle on the chilli salt and stir well

3)cook for another 2 mins stirring regularly then add the carrots and cook for 2 mins then add the coriander seeds and stir well before adding the stock

4)bring up to a gently simmer and then add a lid and leave for 20 mins until the carrots have softened

6)tip into a large bowl and with a hand blender or food processor blitz until smooth

7)when ready to eat, return to the pan and heat through and season with black pepper and salt to your liking

✔️Top tip:for non-vegans/vegetarians substitute the coconut oil for butter and use chicken stock instead of vegetable