HOW TO MAKE A DELICIOUS COLD CARROT SOUP
Heat the olive oil over a medium heat in a large saucepan.
Add the onion and sweat with a little salt for 4-5 minutes, stirring occasionally, until soft.
Add the ground coriander and stir well, cooking for a further minute.
Stir in the carrot at this point.
Add the hot vegetable stock to the saucepan.
Bring to the boil, and boil for 5 minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.
Remove from the heat when soft, and blend using an stick blender until smooth.
Adjust the seasoning to taste using the orange juice, salt and pepper before letting the soup cool to room temperature.
Transfer to a bowl, cover with clingfilm and chill until cold; 3-4 hours usually.
When you are ready to serve the cold carrot soup, ladle it into serving bowls and garnish with a drizzle of the extra-virgin olive oil, some coriander leaves and a little more seasoning.