Begin by heating the butter and olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 5–7 minutes until softened and translucent. Stir occasionally to prevent browning, as a gentle cook helps develop a sweet, mellow base.

Stir in the crushed garlic and ground coriander, allowing them to cook for about 1 minute until fragrant. This brief toasting enhances the spice’s aroma and infuses the oil with flavour.

Add the chopped carrots and potato to the pan, coating them well in the spiced mixture. Sauté for 2–3 minutes to begin softening the vegetables and deepen their natural sweetness.

Add the vegetable stock and chopped coriander stalks. Stir well, scraping up any bits from the base of the pan for added depth. Bring to a gentle boil, then reduce the heat to a simmer.

Cover and cook gently for 20–25 minutes, or until the carrots and potatoes are tender when pierced with a knife. Avoid vigorous boiling, as it can make the texture grainy.

Remove the pan from the heat and allow it to cool slightly. Using a stick blender, purée the soup until smooth and creamy. Alternatively, use a countertop blender, blending in batches if necessary.

Return the blended soup to the pan and check the texture. Add a splash of hot water if too thick. Season with salt and freshly ground black pepper to taste, stirring well to balance the flavours.

Warm the soup over low heat, stirring occasionally. If desired, swirl in a small amount of double cream or natural yoghurt for a silkier texture and richer taste.

Ladle the soup into warmed bowls and garnish with fresh coriander leaves. Serve with crusty bread or a buttered roll for a traditional British finish.

For a professional touch, drizzle a light swirl of cream or olive oil across the surface before serving. The contrast against the vivid orange soup enhances both the appearance and the flavour.