Wash or scrape the carrots, then dice quite small so they cook quickly. Dice the onion and crush the garlic, then fry gently in olive oil to soften for 5 minutes.
Add the coriander if using and cook out for 2 more minutes.
Now add the carrots and soften for 2 minutes.
Pour in the hot stock (just use 700ml if you want a nice thick soup) and bring to boil, then simmer for 10-15 minutes, or until the carrot is cooked.
Whizz in a processor and serve with fresh coriander, roughly chopped, and a swirl of Greek yoghurt then a drizzle of oil too.