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Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
Stir in the chopped carrots and diced potato, cooking for another 3-4 minutes to allow them to soften slightly.
Add the vegetable stock, making sure the vegetables are fully submerged. Stir in the ground coriander, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully blend the soup in batches using a regular blender.
Once the soup is smooth, stir in the chopped fresh coriander. Season with salt and pepper to taste. For a creamier finish, you can also stir in a little fresh cream at this stage.
Ladle the Hairy Bikers Carrot and Coriander Soup into bowls, garnish with the reserved fresh coriander, and serve hot with crusty bread or a side salad.