This is such a quick, easy and cheap soup to make – I can’t believe I’ve never done it before. The children loved it.
Peel and roughly chop around 1kg of carrots.
Add them to a large pan with a couple of chopped onions and fry in olive oil for around five minutes.
Add a teaspoon of dried coriander and around a pint and a half of stock (I used Kalko vegetable stock cubes) and simmer for around 20 minutes until the veggies are soft.
Add a large bunch of fresh coriander leaves (and stalks) and blitz the lot with a blender.
Season to taste and serve with some crusty bread.