Carrot and Corinader Soup

25 g St Ivel Gold Light; (1oz)
1 Red onion; chopped
1 Clove garlic; crushed
2 Sticks celery; chopped
450 g Carrots; sliced (1lb)
900 ml Vegetable stock; (1. 5 pints)
Salt & freshly ground black pepper
45 ml Chopped fresh coriander or; (3tbsp)
15 ml Chopped fresh coriander; (1tbsp)
Fresh coriander sprigs; to garnish

Place the St Ivel Gold Light in a saucepan and heat gently until melted. Add the onion and garlic and cook gently for 5 minutes, stirring occasionally.

Add the celery and carrots and cook gently for 3 minutes, stirring.

Add the stock and seasoning and mix well. Cover, bring to the boil, then simmer gently for 35-40 minutes, stirring occasionally, until the vegetables are tender.

Allow the mixture to cool slightly, stir in the chopped coriander, then place the mixture in a blender or food processor and blend until smooth.

Return the soup to the saucepan and reheat gently. Garnish with coriander sprigs and serve with warm bread rolls.

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