Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.

Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.

Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaves.