How to make it

  • In a large pan heat the olive oil and sautee the onion and garlic for 1 minute.
  • Add the carrots and cook for about 5 minutes.
  • Stir in the coriander, curry and a pinch of salt.
  • Add the stock. Bring to the boil and cook until the carrots are fork tender.
  • Add the fresh coriander. Taste the soup. Season with salt (if needed) and pepper.
  • Puree the soup with a hand blender until you get a velvety soup.
  • Serve immediately.

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