Heat 1 teaspoon Olive oil in a large pan and add 1 Onion and cook on a low heat for 2 minutes.
Add 500 g Carrot and 1 Potato and cook for 2 minutes.
Add 1.5 litres Vegetable stock, 1 pinch Sea salt and black pepper and 0.5 teaspoon Ground coriander and bring to the boil and then gently simmer for 20 minutes. Add a little more water if it looks too thick.
Add 15 g Fresh coriander (cilantro) and using a hand blender or putting it in a jug blender, blend until smooth and pour in bowls, top with 2 tablespoon Creme fraiche and sprinkle over some more coriander and serve.
Notes
Coriander is pretty much the main flavour in this soup, but you could swap it for parsley if you wanted a carrot soup without coriander.
If blending this in a jug blender, allow to mostly cool first, so the heat doesn't crack the blender.
Add some croutons on top for some extra crunch.
If you want to take the flavours in this to another level, roast the carrots before adding them to the pan.
Spice this soup up a little with a sprinkling of red chilli flakes before serving.
You can make this more of a filling soup by stirring in a can of chickpeas.
If you are making this soup for young children, then use a low salt stock.