1. Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute.
2. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander. Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.
3. Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.