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 5 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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