Carrot Soup

Ingredients
1 Tsp vegetable oil
1 onion, slices
500g carrots, chopped
1 tsp garlic, chopped
1 tsp ginger, crushed
1 tsp coriander seeds, crushed
1.5l vegetable stock

Method
Gently fry the onion in the vegetable oil until the onion begins to acquire a little colour. Add the carrot, and cook for 3-4 minutes. Then add the garlic, ginger and coriander seeds. Cook for a further minute. Add the vegetable stock and simmer until the vegetables are tender. Remove from the heat, and blend until smooth.


Serve with a sprinkling of chopped chives.


Notes
There were some parsnips in the fridge that needed to be used. I substituted some parsnips into the recipe.