carrot and coriander soup
25g butter
50g onion chopped
1 clove garlic crushed
640g carrot cut into 11⁄2 cm cubes cold chicken stock
1Melt the butter in a pan, add the onion and garlic and fry until soft.
2Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the 1.6 L level marked on the goblet. Fit the lid and filler cap.
3Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result.
4Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked.
5Adjust the seasoning as necessary and add extra liquid if required.
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