As many carrots as you like
1l max. vegetable stock (or warm up a vegetable in the saucepan with some herbs, pepper, garlic and salt if you don't have any)
About a tablespoon of ground coriander
Two cloves of garlic
A handful of fresh coriander, or freshly dried green coriander
Take your carrots, onions and garlic and cut them into small pieces.
Fry them gently in a high-sided frying pan.
In a separate saucepan heat the vegetable stock.
Once the carrots, onion and garlic have been there for a good five to ten minutes, they should be getting softer.
Add the stock to the carrots and boil vigorously for ten to fifteen minutes.
Remove it from the pan and put it in a blender.
Whizz until all the ingredients are a runny liquid.
Put it all in a clean saucepan and add the green coriander.
Gently heat and serve with some freshly cut bread.