1 tbsp olive oil
100g leeks, white ends removed and finely chopped
1 kilo carrots, peeled and roughly chopped
1 tsp mixed spice
salt and pepper
500ml hot water
1 gf vegetable stock cube
1 medium potato, roughly chopped
50g finely chopped coriander
1.) Heat the oil in a large saucepan, add the chopped leeks and fry for 3 minutes until softened. Stir the mixed spice, salt and pepper.
2.) Add the chopped carrots and potato, along with the vegetable stock (mixed with water) and bring to the boil. Reduce the heat and cover with the lid.
3.) Leave to cook for 25 minutes until the carrots have softened. Add the finely chopped coriander and stir.
4.) Using a handheld blender, blitz until smooth and silky. Leave to cool for a few minutes and serve.