Published Monday, 24 November, 2008 by Kirsty
1. Heat the oil in a large saucepan over medium heat.
2. Saute the carrots and onion for a few minutes until the onion has softened a little.
3.Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minute.
4. Remove from heat and allow to cool slightly
5. Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.
simpe quick easy and taste\\\'s beauteeeeâ¥
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