This creamy carrot and coriander soup for one, made in under 20 minutes, makes a quick and easy meal on the go.
Heat 2 tablespoons of the oil in a large heavy pan. Add the onion and carrots and sauté over a high heat for 3-4 minutes.
Roughly chop the coriander stalks and add to the pan, along with the vegetable stock. Bring to the boil then reduce the heat and simmer for ten minutes or until the carrots are tender. Add the double cream and season with salt and freshly ground black pepper. Blend with a hand blender until smooth.
Serve in a soup bowl and garnish with the coriander leaves and drizzle with remaining oil.
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