I’ve been working on a project for my final year as a graphic design student. The project is about teaching people about eating seasonally and here is January’s recipe.
- 1 tbsp vegetable oil
- 1 onion
- 450g carrots
- Sliced 1 tsp ground coriander
- 1.2 litres vegetable stock
- Large bunch fresh coriander, roughly chopped
- Salt and freshly ground black pepper
- Bread for croutons
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
Stir in the ground coriander and season well. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth.
cut the bread into cubes and Toast it on a hot griddle pan with the butter.
Reheat in a clean pan, stir in the fresh coriander and serve.