1 Peeler, 1 Small knife, 1 Cutting board, 1 Bowl
1 Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, cook for 2 minutes then stir in the cumin, coriander, turmeric and chilli powder.
2 Cook for 2 minutes then add the carrots and stir until they are coated with the onion and spice mixture. Pour in the stock, bring to a boil and simmer gently until the carrots are tender.
3 Whizz with a blender until smooth and pass through a fine sieve. Return to the pan, add the cream and gently reheat.
4 Season with salt and pepper and serve garnished with grated carrot and chopped coriander.