Creamy carrot and coriander soup
A quick and easy carrot and coriander soup with a lovely swirl of cream. Gluten-free, vegetarian and very tasty.
Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened.
Add the carrots and fresh coriander and cook for five minutes.
Add the stock and simmer for five minutes.
Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender.
To serve, pour into a warm bowl and garnish with the fresh coriander leaf.