Heat the oil in a large pan. Add the onion and cook for a few minutes until beginning to soften but not colour.
Add the carrots and continue to cook for about 5 minutes until starting to soften.
Stir in the ground coriander and season well. Cook stirring for 1 minute.
Add the vegetable stock and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the carrots are very tender.
Whizz with a hand blender or in a blender until smooth. Reheat if required then spoon into bowls. Add a swirl of cream or a dollop of crème fraîche if desired. Sprinkle with chopped fresh coriander and serve.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper and optional garnish.)