Peel the onions and the carrots and dice into small cubes. Peel and finely slice the garlic cloves. Cut the red chilli in half, remove the seeds and slice into fine strips. Remove the coriander leaves from the stalks. Finely slice the coriander leaves and keep the stalks for the soup base.
Heat a large saucepan over a medium heat and add the sunflower oil. Once the oil is hot add the onion and the red chilli and sweat for one minute with the salt. Next, add the carrot, garlic and coriander stalks and cook for a further 2 minutes. Add the white wine and reduce until it has almost disappeared. Add the stock and simmer for 15 minutes until the carrots are tender.
Remove from the heat and allow to rest for a few minutes. Place the soup base into a blender and blitz until smooth.
When the soup is a smooth consistency, return the soup to the pan and check the seasoning.
Ladle the soup into bowl. Finish with the chopped coriander leaves and a spoon of soured cream.
«To add an extra kick to the soup, keep the chilli seeds and use them as a garnish.»