Carrot and Coriander Soup

(submitted by JulieM)

It is best to use organic carrots or those with the tops still on to get the flavour - and don't skimp on the coriander!

12 Medium carrots, peeled and roughly chopped

1 large handful fresh coriander

1 clove garlic, crushed

1/2 tsp grated nutmeg (freshly grated is nicest)

1/4 pint semi-skimmed milk

1 1/2 pints vegetable stock

Small knob of margarine

Freshly ground black pepper/Sea Salt

Cook all the ingredients except the coriander together in a pressure cooker for half an hour (or boil until soft). Chop the coriander and add to the cooked mixture then roughly blend in a liquidiser.

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