3-4 shallots (or two medium-sized onions)
2 large cloves of garlic
3 tbsp cooking oil (not olive)
½ kg of carrots
large bunch of fresh coriander leaf
enough water to cover the carrots
salt and fresh-ground black pepper to taste
Heat the oil in a deep saucepan. Chop the shallots (or onions) and garlic and add to the oil. Sauté until translucent but not brown. Clean and chop the carrots into chunks. Add the carrots to the shallot/garlic mix and cook for ten minutes with the lid on the saucepan, stirring occasionally. Add the water, bring to a boil, and then simmer until the carrot is thoroughly tender. Chop the coriander, reserve a portion for garnish, and stir the remainder into the soup, adding salt and pepper as required. Remove the soup from the heat and leave to cool. Blend in a kitchen wiz until smooth. To serve, return the blended soup to the heat, bring almost to the boil, then ladle into bowls, garnishing with a sprinkle of chopped coriander and a grind of pepper.