Ingredients:

1 tbsp of olive oil

500g / 1 lb 2oz carrots, peeled and chopped

1 large onion, chopped

900ml / 1 1/2 pints vegetable stock

large bunch fresh coriander, roughly chopped

Directions:

1. Heat the oil and saute the carrots and onion for a few minutes until the onion has softened.

2. Pour in the vegetable stock and add the coriander. Bring to the boil, and transfer to the Slow cooker and cook on low for 4 - 5 hours.

3. Puree the soup until smooth, using a hand blender or food processor.

Bon Appetit!