1 tablespoon of olive oil
4 large carrots, peeled and roughly chopped
1 large onion, roughly chopped
2 cloves garlic smashed
2 pints water
2 Knorr vegetable stock cubes
Small bunch fresh coriander, roughly chopped
Heat the oil in a large saucepan over medium heat. Sauté the carrots and onion and garlic for a few minutes until the onion and garlic has softened a little.
Pour in the vegetable stock and bring to the boil, cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool a little.
Puree the soup until smooth, using a hand blender or food processor and reheat before serving. Garnish with the chopped coriander. Serve with crusty bread.