Creamy Carrot Soup Recipe | Heather Nicholds

Ingredients

• 8 large carrots, scrubbed and chopped
• 1 tsp olive oil
• 1 onion, diced
• 2 small potatoes, scrubbed and cubed
• 2-3 tsp whole or ground coriander, toasted
• pinch of salt
• 4 cups water or vegetable stock
• 1 Tbsp fresh mint, chopped
• 1 Tbsp fresh cilantro (or parsley), chopped
• 1 cup vegan milk (rice, coconut, almond, etc)
• pepper, to taste