Preheat the oven to 200C | gas mark 6.
Wash and slice the carrots, then place in a baking tray together with the chopped onion, chopped chilli, garlic cloves and coriander. Drizzle with olive oil, season with salt and turmeric and toss to evenly coat.
Place in the oven and roast for 45-60 minutes until soft.
In the meantime, dissolve the stock cube in 1 pint of warm water and set aside.
Once the carrots are ready, place them in a food processor, pour in the stock and blend until smooth.
Transfer into a saucepan and bring to a boil over medium heat. Simmer for 10 minutes. Serve warm.