Carrot and coriander soup

2 tablespoons vegetable oil
3 medium onions, chopped
4 garlic cloves, crushed
1 kilo (2lb 3oz) carrots, chopped
2 or 3 sweet potatoes, chopped
1.4 litres (2 1⁄2 pts) water
2 tablespoons vegan vegetable bouillon
1 bunch fresh coriander
ground nutmeg and salt

Heat the oil in a pan and add the onion. Sauté for about ten minutes or until the onions are translucent. Add the garlic and sauté for one minute.

Add the carrots, sweet potatoes and water.

Bring to the boil and simmer for about 30 minutes, until the carrots and sweet potatoes are very soft.

Add the bouillon and 3⁄4 of the coriander, roughly chopped. Remove from the heat and blend until smooth and creamy.

Put back on the heat and add nutmeg and salt to taste. Serve with the remaining fresh coriander as a garnish.  Serves 8.