Serves 4 


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 500g / 1.1 lb carrots, sliced
  • 1 tsp ground coriander
  • 1.2 litres/2 pints vegetable stock
  • Large bunch fresh corridor, chopped
  • 1/4 cup / 75ml plain natural yogurt or creme fraiche
  • Salt and freshly ground black pepper to taste


  • Large pan that will hold all of the ingredients
  • Hand blender, blender, food processor or potato masher
  • Large wooden spoon


  1. Heat the oil in the pan over medium heat. Add the the onions and the carrots and cook for 3-4 minutes until the vegetables start to soften.
  2. Stir in the ground coriander and season with salt and pepper to taste. Simmer until the vegetables are tender.
  3. Stir in the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
  4. Mix ingredients with a hand blender, blender, or food processor until smooth (Alternatively, carefully mash the ingredients with the potato masher until fairly smooth.)
  5. Check for seasoning and serve.