Heat the olive oil over a medium heat in a large saucepan. Add the onion and sweat with a little salt for 4-5 minutes, stirring occasionally, until soft. Add the ground coriander and potato and stir well, cooking for a further minute.
Stir in the carrot at this point. Add 1.2 litres of hot vegetable stock to the saucepan. Bring to the boil, and boil for five minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.
Remove from the heat when soft, and blend using a stick blender until smooth, add season to taste with the orange juice, salt and pepper. Ladle into warm bowls and garnish with a sprig of coriander.
For a creamy soup stir in some cream and bring back to the boil (optional).
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.