Fry the onions in the olive oil for a couple of minutes. Add the garlic, ginger, pepper and fry until softened.
Add the carrots, fresh coriander, turmeric, chilli, salt and pepper and cook for a further two minutes.
Add the stock and cook for about 30 minutes. Pour soup into a blender and process until smooth.
Return it to the pan, rinsing the blender with about 125ml of water along with the milk and cream and any additional seasoning required. Bring to the boil and serve immediately with your favorite bread. Enjoy!