Classic Carrot and Coriander Soup

I've tried several recipes for this aromatic and economical soup but keep coming back to this one I first tried back in 2008.  I'm making it today to share with my mum, as it's her favourite and for a friend who is under the weather on this snowy day.

Ingredients

1 tbsp vegetable oil

1 large onion, chopped

1 teasp ground coriander

1 large potato, chopped

450g carrots, peeled and chopped

1.2 litre vegetable or chicken stock

A handful coriander leaves (about ½ a supermarket packet)

Creme fraiche, optional

Method

Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened. Stir in the ground coriander and potato, then cook for 1 minute. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender. Add the coriander leaves. Use a stick blender and blitz until smooth.  Taste, add salt if necessary, then reheat to serve. Garnish with a few coriander leaves and a dollop of creme fraiche if you fancy.