Carrot and Coriander Soup
- 300 g frozen carrots
- 1 pint veg stock
- 1 tbsp frozen coriander
- 1 cm ginger chopped
- 10 g orange zest
- Place your frozen carrots in a pan with the stock (include your ginger now if using). Bring to the boil.
- Simmer for about 10 minutes (this depends on how thick your carrot pieces are). Check to make sure they're cooked.
- Turn off heat and add the coriander. Stir in.
- Blend with a stick blender or food processor, and stir in orange zest if using.