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Cut out a circle of greaseproof paper the same diameter as a large saucepan.
Put the butter in the pan set over a medium-low heat and, when hot, add the onion and a good pinch of salt and cook, stirring often, until soft and beginning to colour – but be careful it doesn’t brown.
Add the garlic and coriander seeds, fry, stirring, for another minute or so, then add the carrots and turn to coat them in the hot fat.
Wet one side of the greaseproof paper, put it damp side down on top of the vegetables, then cover the pot, turn the heat right down and leave to sweat for 30 minutes.
Lift off the lid and paper, then pour in the stock – it needs to cover the vegetables.
Bring to a simmer, then leave to bubble away gently for another 30 minutes.
Meanwhile, whizz the coriander, neutral oil and citrus juice to a puree, then season to taste.
Blitz the soup to a puree (I use a stick blender), then dilute with a little water, if necessary.
Check the seasoning, and serve topped with a swirl of the coriander puree or some chopped fresh coriander, if you prefer.