Vickys Carrot & Coriander Soup, with variation for Carrot & Orange Soup

• 450 grams carrots, peeled and chopped
• 1 large potato, peeled and chopped
• 1 onion, chopped
• 1 tbsp vegetable oil
• 1 tsp ground coriander
• 1250 ml vegetable or chicken stock
• 1 handful of fresh coriander
• 1 juice and zest of 2 oranges
• 1/2 tsp ground nutmeg
• 160 ml plain yoghurt - I make my own coconut yogurt, recipe link below

1. In a large pan, fry off the onion in the oil until softened
2. Stir in the ground coriander and potato, then add the carrots and stock
3. Bring to the boil, then simmer covered for 20 minutes or until carrot is cooked
4. Put the whole lot through a blender with the handful of fresh coriander.
5. You might need to do this in 2 batches
6. Return to the pan and season with salt and white pepper to taste
7. You can add a little coconut cream and nutmeg if you like...
8. For thr variation, follow the same instructions leaving out the ground coriander in the 2nd step and adding the orange juice and zest here instead.
9. At step 4 leave out the fresh coriander and add the nutmeg.
10. At step 5 add 2 tbsp of the yoghurt and season to taste.
11. The rest of the yoghurt is for a pretty swirl garnish on each bowl

carrots, potato, onion, vegetable oil, ground coriander, vegetable, handful of fresh coriander, oranges, ground nutmeg, coconut yogurt

Taken from cookpad.com/us/recipes/333982-vickys-carrot-coriander-soup-with-variation-for-carrot-orange-soup (may not work)