Carrot and Coriander Soup

Ingredients

Olive oil
1 or 2 large onions - chopped
1 leek -  washed and chopped
1 lb carrots peeled and diced
1/2 packet of coriander - washed
About 2 pints good vegetable stock (Marigold)

Method

Heat the oil and slowly soften the leeks and onions.  Add the carrots and cook until soft.  Add the coriander and enough stock to cover.  Cook for about 20 mins to half an hour.  Top up with stock if necessary.  Blend thoroughly to serve.