2 Tablespoons extra virgin olive oil
1 onion chopped
2 cloves garlic, crushed
1 teaspoon ground thyme
2 teaspoons ground coriander
6 very large or about 8 medium carrots, peeled and chopped, about 3 cups
1/4 cup fresh parsley, chopped
Salt and pepper to taste
4 cups organic vegetable stock
Bunch of fresh cilantro, chopped
Heat the oil in a large pot, then add the onions, garlic, thyme and coriander and sauté till soft.
Add the carrots, parsley, salt and pepper and sauté for 2-3 minutes.
Pour in the vegetable stock, bring to the boil, cover and simmer for about 45 minutes until the carrots are tender.
Remove from heat and cool, then puree till smooth.
If the consistency is too thick, add more vegetable stock and puree.
Adjust seasonings to taste, heat through and sprinkle with cilantro before serving.