1 small onion
a few cloves of garlic to taste
5-6 medium carrots
fresh coriander
stock
medium sized chilli pepper

black pepper

Al the Chef's contribution
to spice up TWS recipe list.

4-6

Sauté the onion and garlic in oil until onions go clear. Add chopped carrots and sweat them for a few minutes. Pour in stock and/or water to bring up level with top of carrots and boil gently. When the carrots are soft enough blend the mixture thoroughly. Add finely chopped chilli. (Add a little first then more according to hotness. The chopped chilli, red or green, adds colour to this soup.) Finely add shredded coriander and blend just enough to leave hint of green leaves. To serve, pour a dash of cream into each bowl and add a coriander leaf or two. Sprinkle freshly ground black pepper on top.
Tips:
Use less rather than more onion as it tends to dominate the carrot flavour. If using fresh coriander capitalise on this by not using it until the last minute before serving. Shred rather than cut. If you are feeling flash toast some sunflower seeds in olive oil and add to the mix. For a more Thai feel, add some sweet ginger sauce from a bottle and don't spare the chillies!