Cilantro Carrot Soup

1 lb carrots
1 Tbsp. sunflower oil
1 ½ ounces butter
1 onion, chopped
1 celery stalk
2 small potatoes, chopped
4 cups chicken stock
2-3 teaspoons ground coriander
1 Tbsp chopped cilantro
7/8 cup milk
Salt and pepper

1. Trim the carrots, peel if necesary and cut into chunks. Heat the oil and 1 ounce of butter in a large flameproof casserole or heavy-based saucepan and fry the onion over a gentle heat for 3-4 minutes until slightly softened but not browned. 2. Cut the celery stalk into slices. Add the celery and potato to the onion in the pan, cook for a few minutes and then add the carrots. Fry over low heat for 2-4 minutes, stirring frequently, and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the bottom.
3. Add the stock, bring to a boil and then partially cover and simmer for a further 8-10 min. until the carrots and potatos are tender. 4. Remove 6-8 tiny celery leaves for a garnish and finely chop the remaining celery tops ( about one tablespoon once chopped). Melt the remaining butter in a small saucepan and fry the ground coriander for about one minute, stirring constantly. 5. Reduce the heat and add the chopped celery and fresh cilantro (or parsely) and fry for about one minute. Set aside. 6. Process the soup in a food processor or blender ( I used the blender) and pour into a clean saucepan. ( I just rinsed out the same pan I used) Stir in the milk, coriander/cilantro mixture and seasoning. Heat gently, taste and adjust the seasoning. Serve garnished with the reserved celery.