Carrot and Coriander Soup
2 medium onions
2 teaspoons grated fresh ginger
1 litre water
3 chicken stock cubes, crumbled
5 medium carrots, chopped
1 tablespoon chopped fresh coriander
Heat butter in large saucepan, add onions and ginger and stir over a medium heat for 3 minutes or until onions are soft. Add water, stock cubes, and carrots. Boil, then reduce heat and simmer for about 10 minutes.
Blend or process mixture in batches until smooth. Pour mixture into large bowl. Stir in coriander. Allow to cool, then cover and refrigerate for several hours before serving.