| 3 dspn sunflower oil
120 g butter/vegan margarine 1 kg carrots peeled and chopped 350g carrots peeled coarsely grated 3 large onions chopped 3 sticks celery chopped 3 medium potatoes peeled chopped |
3 l vegetable stock
9 tspn ground coriander Pot fresh coriander – finely chopped 600 ml milk/cashew nut milk Salt & black pepper
|
Melt butter/margarine in large stock pot and sweat the onions till soft
Add celery, onions and chopped carrots and sweat for 15 mins ensuring they don’t stick
Add stock and simmer until vegetables are soft
Puree the soup then add the milk
Heat sunflower oil in small frying pan
Add fresh and ground coriander and fry for about 2 minutes stirring then add to soup and mix well
Add salt and pepper to taste