1. Heat 1 tbsp oil in a large pan, add chopped onion, then fry for 5 mins until softened.
2. Stir in ground coriander and chopped potato, then cook for 1 min.
3. Add the peeled and chopped carrots and vegetable or chicken stock, bring to the boil, then reduce the heat.
4. Cover and cook for 20 mins until the carrots are tender.
5. Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Enjoy!