Carrot and coriander soup

A delicious and nutritious antidote to all those heavy Christmas dinners. Enjoy!

1 tablespoon butter
1 onion, chopped roughly
1 leek, chopped roughly
1 kg carrots, chopped roughly
3 cups vegetable stock
1 bunch coriander [cilantro], chopped
salt and pepper to taste

Melt the butter in a large saucepan. Add the onion and leek and cook, stirring, for about 5 minutes. Add carrots and stock, and simmer till carrots are soft. Remove from heat, and purée until almost smooth. Reheat till almost boiling, then add coriander, pepper and salt.

Serves four.