14 Nov2016 Emilie Malik 0Main Course Recipes Carrot & coriander soupServes 4 (Batch soup) 600g carrots, washed and diced 1 red onion 1 sweet potato 2/3 garlic cloves 1 litre Vegetable stock, depending how thick who like your soup 1 tsp ground coriander 1 handful of coriander leaves salt and pepper according to taste Heat in a sauce pan coconut oil fry onion and garlic for 1-2 minutes. Add carrots and sweet potato, fry for 1 minute. Add ground coriander, leaves and vegetable stock, simmer for 25 minutes. Season to taste Blend the soup into puree in a food processor Serve it with fresh spinach leaves, toasted pine nuts, shredded cooked meat as proteins (i.e. leftovers of roast) Perfect for a Winter Day. Enjoy!