Ingredients

• 1 tbsp ghee (clarified butter)
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 tsp dried ground coriander
• 1 potato
• 1 stick celery
• 6 medium carrots, peeled and chopped
• 1 litre (about 2 pints) vegetable stock
• a handful of fresh coriander

Preparation

• Heat the oil in a large pan. Add the onion and fry for 5 minutes until soft.

• Stir in the garlic, ground coriander, potatoes and celery, and cook for 1 minute.

• Add the carrots and stock, bring to the boil and reduce the heat. Cover and cook for about 20 minutes, or until the carrots are soft.

• Add the fresh coriander and pour the soup into a food processor, or using a hand-held blender, blitz until smooth.

• Return the soup to the pan, season with salt and pepper to taste, and reheat.

• Serve the soup garnished with fresh coriander.