For the croutons:
2 think slices of sourdough bread, cut into cubes
3 tablespoons chilli oil
Sprinkle of sea salt
For the soup:
2 tablespoons of olive oil
2 onions chopped
4 garlic cloves crushed
1 kg carrots chopped or blitz in processor
1-2 tablespoons coriander powder
1 and 1/2 litres of veg stock (add more or less depending on how thick you like your soup.
40g fresh coriander chopped finely
Salt and pepper to taste
1. Make the croutons by heating the oven to 160C. 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 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 30mins.
3. Purée the soup in a processor or with a stick blender. Add the fresh coriander and stir well. Season to taste.
4. Serve with croutons a drizzle of chilli oil and some finely chopped chives.