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Vegan Carrot and Coriander Soup

This makes a thick, creamy and tasty vegan soup. Our favourite!


25g/1oz vegan marg
500g/1lb carrots, sliced
1 medium potato, chopped
1 onion, chopped
1 stick celery, chopped
1 clove garlic, chopped
900ml/1½ pints water
1 tsp ground coriander
pinch of sugar
salt and pepper
generous handful of fresh coriander, roughly chopped (about 2 tbsp)



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.