Dice onion and saute in olive oil for a few minutes. I add a dash of salt to help the onions soften.
Add in peeled and diced carrots and cook for a couple of minutes, add in stock and bring to boil. Simmer and cook until the carrots are nice and soft which is about 20 minutes.
Carefully pour into food processor or you can use a stick blender and add in a big handful of fresh coriander.
Puree and make sure you get all the carrot bits. Nothing worse than having a pureed soup and finding a chunky bit in it.
Serve in bowls and top with a tablespoon of greek yoghurt, a good squirt of lemon juice (spare the pips) and a sprig of coriander. Done
Serve with some crusty bread or toast and you have one delicious winter meal.
Recipe by Retro Mummy at https://retromummy.com/2014/07/01/carrot-coriander-soup-with-lemon-and-yoghurt/