Carrot and Coriander Soup

3 tablespoons olive oil
1 brown onion diced
3 sticks celery diced
3 cloves garlic crushed
1kg carrots
Birds eye chillis (optional),
3 tablespoons ground coriander seeds
2 tablespoons ground cumin
1 tablespoon ground tumeric
Salt and pepper
Approx 500mls veggie stock (again Massel brand) you only need enough to just cover the veggies in the pot so it can vary
1 bunch roughly chopped coriander leaves and root (approx a cup)
200mls cream

Roughly chop all veggies and sautee in oil. Add spices, frying until fragrant. Add stock, bring to boil and simmer for 30 minutes or carrot is tender.

Cool a little before blending with coriander in batches. Return to pot, gently heat and stir through cream. Do not boil as it spits every where.