Turmeric, Carrot and Coriander Soup

• 450 g Carrots, peeled and chopped
• 1 Potato, chopped
• 1 Onion, chopped
• 2 Garlic, cloves
• Coriander Handful
• 1.5 l Vegetable Stock, or chicken stock
• 1 tsp Turmeric
• 1 tbsp Rapeseed Oil
• Red Chilli, chopped, to serve

Instructions

1. 1
   Heat the oil in a large pan, then add the onion and fry for 5-7 minutes until softened.
2. 2
   Stir in the garlic, turmeric and coriander and cook for 1 minute before adding the potato.
3. 3
   Next, add in the carrots and stock, bring to the boil, pop on a lid, and then reduce the heat. Cook for 20 minutes until the carrots are tender.
4. 4
   Let the soup cool a little before pouring into a food processor along with a handful of coriander. Blitz until smooth (you may need to do this in two batches). Return to pan, taste for seasoning, and reheat.
5. 5
   Pour the soup into bowls and sprinkle over fresh coriander and chilli. Serve with some crusty bread.