Carrot Coriander & chilli soup

Ingridients

50g (2oz)onion
50g (2oz) celery
50g.(2oz)potato
400g (14oz)carrots
2tsp olive oil
½ tsp red chilli paste
1 tsp tomat puree
1 ltr (¾pt) vegetable stock
84g. (3oz) chopped fresh coriander

Chop the vegetables heat the oil in a large sauepan and add the onion and chilli paste
cook for 2 mins. then add the vegetables
stir in the tomato puree and pour the stock into the mixture boil, then simmer for 45mins
skim off froth blend for 20 seconds, leaving it a little chunky
boil again add coriander serve