Carrot & Corriander Soup

So I opened the fridge after a week away & expected to find very little there, as the hubby had been home alone. WRONG! I was met by literally millions of carrots... Ok, well maybe not millions, but definitely 40 anyway! God knows what possessed him to go on the carrot buying spree, but more importantly what in the name of god was I going to do with them??!! 
It had to be either carrot cake or carrot soup. The guilt got the better of me, and the healthy, low fat option won out. 
It's not all that exciting I know, but it is damn tasty and fierce good for you! :)
Makes 6-8 bowls.


Ingredients:
700g Carrots, peeled & chopped
1 large Potato, diced
1 large Onion, diced
2 sticks of Celery, chopped
2 cloves of Garlic, chopped
1small handful of Corriander, chopped
1/2 a large Red Chilli
1 cube of Vegetable Stock
1 litre of boiling Water
2 tablespoons Olive Oil
Salt
Pepper


Method:
Heat the olive oil in a saucepan, over a medium heat. Add the onion, garlic & celery and fry for 2 minutes. Then add the chilli, potato and carrots, & fry for another 3-4 minutes. Dissolve the stock cube in approx 1 litre of boiling water, and to the saucepan. Reduce the mixture to a low heat, and simmer gently for 20-30 minutes.
Add the corriander, and season with salt & pepper. Blend until smooth. Add some more water if it is too thick.
Serve with crusty bread! Easy peasy! 
Once the soup cools, it can be put into plastic containers & frozen.