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Steam the carrots until tender.
Add the boiling water and cook for another 15 minutes. Using a hand blender roughly blend the carrot and coriander soup (allow some carrot pieces to remain in the soup). Bring soup to boil.
Grill the garlic cloves until slightly brown. In a pan, heat oil and sauté the chopped red onions and stir. Add the grilled garlic and cook for a few minutes.
Chop the steamed carrots to medium sized pieces and add to the pan, add the chopped coriander, chilli (optional), salt and pepper. Cook for 10-15 minutes stirring occasionally.
If you prefer your carrot and coriander soup to be thin in consistency then sieve the soup into another pan. If you like your soup to be a bit thick leave it as it is and serve hot.
Garnish the soup with coriander leaves and a dollop of mascarpone cheese or cream (to defuse the chilli flavour). Serve with croutons or warm bread. Yum!