Instructions

1. Preheat the oven to 180C (fan)
2. Peel and chop the carrots and sweet potato into small chunks and place on baking tray.
3. Drizzle the vegetable oil over the carrot and sweet potato bake on the top shelf of the oven at 180C for 45 mins. The carrots should be soft and just caramelised.
   Carrot & sweet potato, caramelised after baking
4. Whilst waiting for the vegetables to bake, thinly slice a white onion, brown it in butter until soft and caramelised.
   Colouring the onions in butter
5. Add the stock cubes to 2 pints of boiling water and pour into the pan with the onions.
6. Add the coriander to the pan, season with salt and pepper to taste, and reduce the heat to lowest setting whilst waiting for the vegetables to bake.
7. Once the vegetables have baked, add them into the pan and bring to a simmer for about 20 mins, stirring occasionally, periodically checking that the vegetables are soft enough to break down easily.
   All ingredients, after simmering
8. Once the vegetables are soft, take the pan off the hob and onto a trivet. Use a hand blender to blend to a smooth consistency (less so if you like it lumpy).
   Blended to smooth consistency
9. Serve it up or decant into pots.

Tips

• Baking the vegetables is optional, you can just boil them, but they do taste sweeter when baked.
• This is a good 'base' for any vegetable soup.
• Best served with a crusty roll.