What you will need:
2 large carrots (2 purple if you can get them)
Chicken or vegetable stock 400ml
Coriander seeds 1tsp
If you ever manage to get hold of these little beauties, my advice would be to never boil them. Not only does it turn everything else a strange browny purple colour it also takes all the colour out of the carrots.
As I only had change for the one purple carrot I added an orange one too. For the soup, fry the carrots and garlic in a nice hearty sized knob of butter. Put the lid on them and let them soften. While they do this, dry fry a teaspoon of coriander seeds until they jump around the frying pan and are good and toasted.
When the carrots have had a good 10 minutes, put about 400ml of stock into the pan. I cheated and bought mine in a tub. Put the coriander seeds and seasoning in and let the whole lot bubble away for about 20 minutes. It smells so fresh and spicy.