Carrot, Fennel and Ginger Soup

1 tbsp extra virgin olive oil

1 clove garlic

1 small onion

1 rib celery

1 bulb fennel

1 1/2 pounds carrots

1 tbsp fresh ginger

4 cups chicken/veg stock/bone broth

1/2 teaspoon ground coriander

1/2 tsp ground ginger    

sea salt & black pepper

1/ Add olive oil, garlic, onion, celery, fennel, carrots & ginger. Saute for 10 minutes.

2/ Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender. 

3/ Remove from the heat. Add coriander and ginger. Let cool slightly and puree in a regular blender until very smooth.