1. Heat 1 tsp oil in a saucepan over a medium-high heat. Add the onion and carrot and fry for 2-3 mins, then stir through the stock. Cover with a lid, bring to the boil and simmer for 15 mins, stirring occasionally, until the carrots are tender. Take off the heat and blend until smooth, adding a splash more water if needed. Add most of the coriander, saving a little to garnish, then blend again until just incorporated. Place over a low heat to keep warm.
2. Meanwhile, heat the remaining 1 tsp oil in a frying pan, add the torn bread and fry for 5-8 mins until golden and crisp.
3. Divide the soup between 2 bowls, sprinkle with the coriander and grind over some black pepper. Serve topped with the croutons.
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Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.