For the croutons:
2 think slices of sourdough bread, cut into cubes
3 tablespoons chili oil
Sprinkle of sea salt
For the soup:
2 tablespoons of olive oil
2 onions chopped
4 garlic cloves crushed
35 oz carrots chopped or blitz in a processor
1-2 tablespoons coriander powder
6 and 1/4 cups of veg stock (add more or less depending on how thick you like your soup.)
4 tablespoons fresh cilantro chopped finely
Salt and pepper to taste
1. Make the croutons by heating the oven to 320F. Then, mix all ingredients together, place on an oven tray, and bake for 15 mins, until golden and crispy.
2. Now, for the soup. Heat oil in a pan and add onions, cook until brown. Then add garlic, stir for 2 mins, sprinkle in coriander powder, add carrots, and stock. Bring to a boil, reduce heat and cook for 30 mins.
3. Purée the soup in a processor or with a stick blender. Add the fresh cilantro and stir well. Season to taste.
4. Serve with croutons, a drizzle of chili oil, and some finely chopped chives.