Instructions

• Heat 1 tbsp vegetable oil in a large saucepan over medium heat until hot.
• Add the diced onion and sauté, stirring occasionally, until soft and translucent, about 5–7 minutes.
• Add the sliced carrots, diced potato, 1 tsp ground coriander and ½ tsp paprika; stir for 1–2 minutes to coat the vegetables in the spices.
• Pour in 1 litre vegetable stock, stir to combine, and bring to a boil.
• Reduce heat to medium, cover with a lid, and simmer for about 30 minutes, or until the carrots and potatoes are very tender.
• Add the bunch of fresh coriander (leaves and stalks) to the pot.
• Blend the soup until smooth using an immersion blender, or transfer in batches to a countertop blender (allowing hot soup to cool slightly and venting the blender lid). Return blended soup to the pot.
• Season to taste with salt and ground black pepper, reheat briefly if needed, and serve.