I know, I know, as soups go it’s a bit of an obvious one, but it’s one of my favourites nonetheless.

Strongly flavoured ingredients combine so well, there’s very little else to do other than simmer and blitz. Simple.

2 tsp oil
2 garlic cloves
1 large onion, sliced
500kg/1lb carrots, chopped roughly
Water or vegetable stock, enough to cover
1tsp ground coriander (not essential)
Good handful of coriander leaves
Salt and Black pepper

Fry the garlic, onions and carrots in a little oil to release the flavours and caramelise the onions a little. Fill with water or stock so the vegetables are covered and add the coriander powder if using.

Simmer very gently for 30 mins.

Blend until smooth using a blender, or a stick blender (as I do to save on dishes to wash but be careful not to scratch your pan!).

Add the coriander leaf and blitz again. Reheat gently if needed, being careful not to let it boil or the coriander flavour will be lost.

Taste and add salt / pepper as needed.