1Heat the oil in a large saucepan over medium heat.
3Saute the carrots and onion for a few minutes until the onion has softened a little.
5Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
7Remove from heat and allow to cool slightly.
9Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary.
11Serve with crusty bread.