Pop a large pot on medium heat with a splash of oil. Toss in the onion and garlic and let them sizzle until soft and sweet, about 5 minutes. Your kitchen should smell fabulous already.
Stir in the chopped carrots and the ground coriander. Cook for 3 to 4 minutes, letting the coriander bloom and hug the carrots with that warm, citrusy aroma.
Pour in the vegetable stock (about 4 cups / 1 litre). Bring to a cheerful boil, then drop to a gentle simmer. Cook for around 20 minutes, until a fork slides through the carrots like butter.
Off the heat, blend until silky-smooth (stick blender = easy life). Season generously with salt and pepper.
Ladle into bowls and crown with fresh coriander leaves. Optional but highly recommended: a swirl of yoghurt, a squeeze of lime, or a sprinkle of toasted seeds for crunch. Then… enjoy!
