Carrott, Squash and Coriander Soup

• 1 tbsp vegetable oil

• 1 small onion , chopped

• ½ tsp ground coriander

• 250g Butternut Squash peeled and cubed

• 400g carrots , peeled and chopped

• 1.2L vegetable stock

• ½ small bunch coriander

• STEP 1 Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.

• STEP 2 Stir in 1 tsp ground coriander and the cubed butternut squash, then cook for 1 min.

• STEP 3 Add the 450g peeled and chopped carrots and 1.2l vegetable stock, bring to the boil, then reduce the heat.

• STEP 4 Cover and cook for 20 mins until the carrots are tender.

• STEP 5 Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve

Bon Appetit