Carrot & Coriander Soup

I had the girls round for lunch this afternoon and served this soup as a starter. It's pretty good as a light meal with some crusty bread too.

1/2 onion, chopped
2-3 shallots, chopped
1-2 cloves garlic
1T olive oil
ground coriander seeds (optional)
approx 500gm peeled, sliced carrots
1L stock (I used vege stock today, but chicken stock is yummy too if you're not catering for vegetarians)
bunch of fresh coriander
greek or natural yoghurt for serving

Chop onion, shallots and garlic in a food processor or chop finely with a knife.

Prepare carrots and set aside.

Heat oil in a big saucepan over med heat. Add onion, shallots and garlic and fry until they soften and the onion looks clear before adding dry coriander. Add carrots, fry for a few minutes and then pour stock over veges. Add hot water to cover if stock isn't enough. Stir and allow stock to simmer for 10 - 15 minutes. Cover with lid (or not, if you don't have one) and lower heat. Leave for another 15 minutes or until the carrots are tender. Turn off heat and allow to cool for about 20 mins before ladling into blender to puree. Add a handful of fresh coriander to blender jug before blending. Pulse until soup is pureed but still textured - it's not baby food!

Pour soup into a fresh saucepan to reheat to serving temperature. Serve with a dollop of greek or natural yoghurt and some chopped fresh coriander. Yum!