Step 1: Sauté the Onion and Garlic

• • Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.

• • Cook the Onion and Garlic: Add the chopped onion and minced garlic, cooking for 4-5 minutes until softened and translucent.

Step 2: Add the Carrots and Spices

• • Add the Chopped Carrots: Stir in the peeled and chopped carrots, cooking for an additional 3-4 minutes.

• • Add the Ground Coriander: Sprinkle in the ground coriander and stir to coat the carrots. Let the spices cook for 1-2 minutes to release their aroma.

Step 3: Add the Stock and Simmer

• • Pour in the Vegetable Stock: Add the stock to the pot and bring to a boil.

• • Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, or until the carrots are tender.

Step 4: Blend the Soup

• • Blend Until Smooth: Remove the soup from the heat and let it cool slightly. Use an immersion blender to blend the soup until smooth. If using a traditional blender, blend in batches.

Step 5: Add Fresh Coriander

• • Stir in Fresh Coriander: Stir in the chopped fresh coriander and blend again for a few seconds to combine the flavors.

• • Adjust the Seasoning: Taste the soup and season with salt, pepper, and a squeeze of lemon juice (optional) to enhance the flavors.

Step 6: Serve

• • Serve Hot: Ladle the soup into bowls and garnish with a sprinkle of fresh coriander leaves. Serve hot with a slice of crusty bread on the side.