Melt butter. Add carrot & onion. Stir until onion turns soft & just starts to change color.

Stir in the arrowroot powder, gradually add the stock or water and bring to a boil. Add salt & pepper. Cover & simmer for 20 minutes.

Liquidize & return the soup to the pan. Bring it to a boil.

Remove from heat & add 1 cube of grated cheese & stir. Add finely chopped coriander.

Serve in the bowl & garnish with remaining cheese