In a deep large soup pan, add the extra virgin olive oil and warm up on a medium flame; once this is warm add the chopped carrots, potatoes, onion, garlic, salt, and pepper and mix well.
Allow these ingredients to sweat for a couple of minutes until golden brown, then add the ground coriander and cumin (if using it) and mix well; allow the spices to cook. You will notice the spices are cooked when the smell changes and they start separating from the oil; this will happened after about 1-2 minutes.
Add the water to the soup at this point, together with the stock cube. Bring to the boil and allow the soup to simmer for about 20 minutes or until the carrots and potato are tender (you can check with a fork).
Add the fresh coriander to the soup then, once it is safe enough to do so, blitz it in a self-standing blender (you may need to divide this into two batches), adjust with water, and reheat if necessary.
Add salt and pepper if needed. Serve and enjoy!