Ingredients

• 1 tablespoon oil
• 2 small onions, diced
• 1 coriander root, chopped finely (cilantro)
• 200 g canned tomatoes, chopped
• 600 g carrots, peeled and sliced
• 1 liter chicken stock, plus
• 1/2 cup chicken stock, extra
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup fresh coriander leaves, roughly chopped and loosely packed.
• 1/2 cup cream
• salt
• pepper

Instructions

1. Heat oil in a large saucepan or stockpot.

2. Add onions and cook until transparent.

3. Add coriander root and cook for 1 minute or until fragrant.

4. Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.

5. Add chicken stock and pepper and bring to the boil.

6. Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.

7. Add the extra half a cup of stock to replace liquid lost through evaporation.

8. Add coriander leaves.

9. Blend or process soup until smooth.

10. Add cream, taste and adjust seasoning.

11. For a smoother, velvety soup, press soup through a sieve and reheat before serving.