1 teaspoon fresh coriander (with extra to garnish)
1/4 teaspoon turmeric
1/2 teaspoon chilli
Sea salt and pepper to taste
Around 2½ cups stock (I used homemade chicken)
1/2 cup milk
1/4 cup cream (or more milk, Greek yoghurt, or crème fraiche)
~ Fry the onions in the olive oil for a couple of minutes. Add the garlic, ginger, pepper and fry until softened.
~ Add the carrots, fresh coriander, turmeric, chilli, salt and pepper and cook for a further two minutes.
~ Add the stock and cook for about 30 minutes. Pour soup into a blender and process until smooth. Return it to the pan, rinsing the blender with about 1/2 cup of water along with the milk and cream and any additional seasoning required. Bring to the boil and serve immediately with soft bread rolls. Enjoy!