In a sizeable saucepan on medium-high heat, warm the oil. Sauté the onion until it’s tender and takes on a golden hue, typically around 10 minutes.
Introduce the carrots and coriander powder to the saucepan, continuing to stir for 5 minutes until the carrots begin softening.
Pour in the vegetable stock, escalating to a high heat until it boils. Then, lower the heat and let it simmer for approximately 15 minutes, or until the carrots are soft.
Using a blender, puree the soup in portions until achieving a smooth consistency. Reheat the silky mixture in the saucepan at a gentle simmer.
It is now time to infuse the chopped coriander leaves for a burst of flavour. Season with salt and pepper to your preference, and for added richness, introduce a touch of milk or cream if you wish. Serve the soup piping hot, accompanied by a piece of crunchy bread or croutons.
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