1. Preheat medium pot over medium high heat. Add olive oil, onions and garlic cook for 2-3 minutes until soft.
2. Add carrots and celery, sauté for another 5 minutes, then add all the spices and the vegetable stock. Bring to a boil, lower the heat, cover and cook until carrots are very tender, about 15 minutes.
3. Process soup until smooth and carrots are fully pureed. You might want to do this in small batches. Place the pureed soup back into the soup pot and place back over low heat. If the soup is too thick, add remaining stock, to achieve desired consistency. Season to taste.
4. Serve hot, add a dash of coconut milk and garnish with coriander.