Heat the oil in a large saucepan, add the onion garlic and celery and fry gently for 5 minutes or until softened, stirring occasionally. Add the cumin and fry stirring for 1 minute to release its flavour

Add the carrots stock and black pepper to the onion mixture and stir to combine Bring to the boil and simmer covered but stirring occasionally for 30-35 minutes until the vegetables are tender

Remove the pan from the heat and cook for a few minutes Purée the soup until smooth in a food processor liquidiser or with a hand blender Return to a clean pan and reheat gently Serve garnished with fresh coriander