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Chop 5 of the carrots into 1 inch pieces and add to a saucepan with the onion and potato. Cover with the boiling water, add in the stock pot and simmer for 10 minutes.
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Crush the coriander seeds in a heavy pestle and mortar - you can use ground coriander but there tends to be more flavour in the whole seeds. Add to the saucepan.
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Meanwhile, julienne the remaining carrot into thin match sticks. Add to the air fryer and spray with low calorie cooking spray and a pinch of salt flakes. Cook for 8-10 minutes until crispy.
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Chop the fresh coriander. Add the chopped stalks and half of the leave into the saucepan and simmer for a further 10 minutes until the carrot and potato is tender.
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Blitz the soup with the hand blender until smooth. If it is too thick, add some extra stock or boiling water. Add the remaining fresh coriander leave and whizz for a couple of seconds.
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Serve while hot, topped with the carrot match sticks and a sprinkle of fresh coriander.