2 cups carrots, peeled and cut into medium pieces
1 onion, chopped
1 stick celery
2 small potatoes, peeled
1 tbsp olive oil
3 tbsp butter
4 cups vegetable stock
2 tsp ground coriander
1 tbsp fresh coriander, chopped
3/4 cups milk
1.Heat oil and butter in a pan, and fry the onion until softened.
2.Slice celery, chop potatoes and add both to the onion in the pan. Cook for a few minutes, then add the carrots.
3.Fry this mixture for 4-5 minutes, then cover pan. Leave for about 10 minutes, stirring occasionally.
4.Add stock and bring to the boil. Simmer until carrots and potatoes are tender.
5.Blend soup in food processor, taking care that it is not too hot to handle.
6.Pour back into saucepan, stir in the milk, season according to taste, heat gently.
7 Serve garnished with fresh coriander.