Fifteen Kilograms of Imperfect Lemons

A classic!

Melt 100g butter in a stockpot, then gentle fry a thinly sliced red onion and 2 garlic cloves, with a tablespoon of ground coriander. Add 1kg sliced carrots and then reduce heat to low and cover for 30 minutes. Add 500ml stock and cook for another 30 minutes. Meanwhile put 200ml olive oil, juice of one lemon and a bunch of coriander in the food processor and process until smooth. When the soup is cooked, use a stick blender to process, adding more stock if necessary then serve topped with the coriander.