Pre-heat the oven to 190°C / 375 F.
Massage the carrot pieces in 1 Tablespoon of olive oil and some sea salt.
Place them on a roasting tray, and once the oven is hot, roast the carrots for approx. 25 minutes. Until lightly browned.
Meanwhile heat 1 Tablespoon olive oil in a large saucepan over medium – high heat and add the chopped onion, once they begin the soften (approx. 5 minutes) add the chopped garlic for another minute.
Add all the ground spices, stir everything well for 30 seconds.
Add the coriander including stalks (keep some leaves seperate for decoration).
Add the vegetable stock, and bring to a low simmer.
Once the carrots are nicely roasted add them to the rest, and let everything lightly simmer for another 10 more minutes.
Take off the heat, and allow to cool slightly.
Pour the soup into a blender / food processor, and blend until nice and smooth.
Return the soup to the saucepan, re-heat and season to liking.