Carrot and Coriander Soup

• 1heaped teaspoon of coriander
• 1 tablespoon of oil/  knob of butter
• 1lb of peeled carrots
• 2 medium sized potatoes
• 1 onion
• 1 pint of stock
• A little milk

• Heat a large pan and add the coriander.  Give the pan a shake to spread the spice out on the bottom to heat it through well.  Remove from the heat and tip the coriander into another container and reserve for later use.
• Peel and dice the onions
• Peel the potatoes and cut into small cubes.
• Peel the carrots and roughly chop them
• Melt the butter/heat the oil in the pan, add the onions and cook for a few minutes until transluscent.  Add the potatoes and cook on a low heat in a covered pan for 5 minutes.  Shake from time to time to prevent burning. 
• Add the carrots, stir in well, then replace the lid and leave over a low heat for 5 minutes.
• Make up 1 pint of stock with a chicken or vegetable stock cube and a pint of boiling water.
• Add to pan and stir well.
• Bring to boil, then turn down the heat and simmer for 15 - 20 minutes until the carrot is soft.
• Blend the soup either in a liquidiser or with a potato masher, don't worry about lumps it will make for a heartier soup.
• Stir in the coriander and a little milk.