Instructions:
- Heat a drizzle of olive oil in a large pot. Add the chopped onion and garlic, and sauté until softened.
- Stir in the ground coriander and cook for another minute to release the flavors.
- Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the carrots are tender.
- Use an immersion blender to puree the soup to your desired consistency. If you like it chunky, blend only partially.
- Season with salt and pepper to taste. Stir in the fresh coriander leaves.
Serve hot, garnished with a sprig of fresh coriander.