Cook the carrots in the stock for about
15 minutes until soft. Drain, reserving the stock, and mash, then
return to the stock and add the seasonings, alternatively, liquidize
in a blender or food processor and return to the pan. Bring to the
boil, then simmer gently for 2 minutes. Thin with a little milk if
necessary. Ladle into warm howls and sprinkle with chopped coriander.