Begin by peeling and chopping the carrots into small pieces. This helps them cook faster and blend smoothly later.

Finely chop the onion and mince the garlic. These aromatics will form the base of your soup, adding depth of flavor.

Roughly chop the fresh coriander, setting aside a few sprigs for garnishing the soup later.

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion.

Sauté the onion for about 5 minutes, or until it becomes translucent. This step is crucial as it releases the natural sweetness of the onion.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.

Add the chopped carrots to the pot and stir well to combine with the onion and garlic.

Sprinkle in the ground cumin, salt, and black pepper. Stir to coat the carrots with the spices, which will enhance their flavor.

Pour in the vegetable stock, ensuring that the carrots are fully submerged. Bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the carrots are tender.

Once the carrots are tender, remove the pot from the heat. Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot.

Blend until smooth and creamy. If using a traditional blender, allow the soup to cool slightly before blending to avoid splattering.

Return the blended soup to the pot and stir in the chopped coriander. Allow it to heat through for another 5 minutes.

Taste the soup and adjust seasoning with more salt and pepper if necessary.

Ladle the soup into bowls and garnish with reserved coriander sprigs.

Serve hot with crusty bread for a complete meal.