Step 1: 1. Heat the oil in a large saucepan over medium heat.
Step 2: 2. Saute the carrots and onion for a few minutes until the onion has softened a little.
Step 3: 3.Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minute.
Step 4: 4. Remove from heat and allow to cool slightly
Step 5: 5. Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.