Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
Add the potato and stir in the ground coriander and season well. Cook for 1 minute.
Add the stock and bring to the boil. Simmer until the vegetables are tender.
Add half of the fresh coriander and whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the rest of the fresh coriander and serve.
