Ingredients

• drizzle olive oil
• 1 onion
• finely chopped
• 1 leek
• finely chopped
• 6 carrots
• finely chopped
• 568ml/1 pint vegetable stock
• ¼ pint semi-skimmed milk
• handful fresh coriander leaves
• chopped
• salt and freshly ground black pepper
• 3 crusty rolls
• to serve

Directions

• Heat the oil in a large pan over a medium heat. Add the onion and fry gently until transparent and softened.
• Add the leek and place a lid on the pan. Reduce the heat and cook for 2-3 minutes
• or until the leek is softened.
• Add the carrots and the stock. Increase the heat to bring to the boil
• then reduce the heat to simmer for 20 minutes.
• Add the milk and simmer for a further five minutes.
• Transfer to a food processor. Blend until smooth.
• Allow to cool slightly and add the chopped coriander and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour the soup into three bowls and serve with a crusty roll alongside.