Heat olive oil in a large saucepan over medium heat. Add onions and garlic, cook for 3-4 minutes until softened.
Add chopped carrots and potatoes to the saucepan, stir in ground coriander. Cook for 1 minute.
Pour in chicken or vegetable stock, bring to boil. Reduce heat, simmer for 20 minutes until vegetables are tender.
Remove saucepan from heat, allow to cool slightly.
Transfer soup to blender or food processor, blend until smooth.
Return soup to saucepan, reheat gently. Season with salt and pepper.
Stir in fresh coriander just before serving.
