Carrot and Coriander Soup

1kg (2lb 4oz) Carrots
1tbsp Olive oil/Butter
1.2 litres (2 pints) Stock ( Marigold Swiss Veg Bouillon)
4 tsp Chopped fresh Coriander
Freshly ground black pepper
Sea Salt
4tsp Sour/Single Cream (Optional to garnish)

1. Peel and slice carrots into chunks.
2. Heat oil in saucepan and gently cook carrots for a couple of minutes.
3. Add stock and bring to boil.
4. Reduce heat and simmer for 15 minutes.
5. Liquidise mixture with coriander.
6. Season to taste and swirl in cream.