Carrot Soup Recipe 

• 2 tablespoon extra virgin olive oil
• 1 largish onion, chopped
• 2 fat cloves garlic, crushed
• 1lb 11oz/750g carrots, peeled and chopped into small rings (peeled weight) 
• 1/4 teaspoon ground chilli (optional) 
• 1/4 teaspoon ground coriander
• Just over 2 cups/1 1/2 litres chicken stock (use veg stock for vegetarian option)
• A handfull of fresh coriander roughly chopped
• Salt and black pepper to taste

1. First of all heat the olive oil over quite a high heat in a largish pan. 
2. Add the onion and saute, stirring well until it starts to colour. 
3. Turn down the heat to medium and add the garlic, again stirring well for 2-3 minutes. 
4. Add the carrots and saute, still stirring, for 3-4 minutes.
5. Add  the spices and cook for a further 2 minutes, still stirring well.
6. Pour in the stock, turn up the heat and bring to the boil. Stir once more.
7. Put the lid on the pan and turn down the heat so that it is at a slow simmer.
8. Cook for 20-30 minutes, until the carrots are soft.
9. Remove the pan from heat. 
10. Throw in the coriander and stir.
11. Using a stick hand blender, whizz all of the ingredients in the pan until smooth and even.
12. If it is too thick, just add a little water or stock, to thin it down to the consistency you prefer.
13. Add seasoning to taste. It might need a little re heating, but do not boil as you want to keep the vibrant colour of the coriander. 
14. It is now ready to ladle into warmed bowls for serving. Enjoy!