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Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5–6 minutes, or until softened.
Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes.
Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and pepper.
To serve, ladle the soup into serving bowls and sprinkle with the coriander.