Vegan Carrot and Coriander Soup
This makes a thick, creamy and tasty vegan soup. Our favourite!
25g/1oz vegan marg
Melt the vegan marg in a pan, add the carrots, potato, onion, celery and garlic and cook gently for 10 mins.
Add the ground coriander, sugar and water and season to taste. Bring to the boil. Cover and simmer for 1 hour or until the carrots are tender. Cool slightly.
Add the fresh coriander (including the stalks), reserving a few leaves for decoration. Whizz in a food processor until smooth. Add a little more water to loosen, if required, decorate the soup with coriander leaves and serve.